Chef Jean-Georges Vongerichten's thinking of Singapore.
SINGAPORE - There is clearly no shortage of star power lighting up this race weekend. But they're not just the ones blazing the course. Or the likes of performers Jay Chou, Maroon 5, and Katy Perry. Stars of the culinary kind will also be working hard on a number of courses in the hopes of satiating a privileged crowd, particularly those perched at the Paddock Club.
Since yesterday, award-winning celebrity chef Jean-Georges Vongerichten and his team have been here to serve a world class selection of international fare within the dedicated lifestyle area.
"I am equally a fan of both Singapore and the Grand Prix," shared the returning master chef. "I love the cars and vibe of the race as well as having the opportunity to visit all my favourite places in Singapore."
Some of Jean-Georges' innovative creations will be served at the 2012 Formula 1 SingTel Singapore Grand Prix, and they include black truffle and fontina cheese pizza; sauteed foie gras with lychee and black olive; Italian burrata and lobster crostini; and roasted beef tenderloin and mushrooms with grainy mustard emulsion.
These are but a taste of his innovative cuisine. They will nonetheless lay testament to the jet-setting chef's knack for mixing business with pleasure. Of course, his skills extend beyond a duty in the kitchen.
A savvy businessman, restaurateur and author of several cookbooks flogging his signature style, the celebrated native of Alsace, France is responsible for the operation and success of a constellation of three-and four-star restaurants worldwide. He now operates more than 30 establishments, mostly stateside, with a couple in Europe, a pair in the Middle East, and one Asian outpost in Shanghai to boot.
"I would love to open a new restaurant in Singapore should the opportunity present itself," Vongerichten added.
But until he does add to the island's increasingly star spangled line-up of quality dining, we'd thought we get to know Chef Vongerichten a little better.
Having done all that you have, what drives and inspires your love for food?
Feeding and pleasing my guests are what drives my love for food. Traveling to places especially places like Singapore where I can find the best food of South-east Asia inspires me to continue my craft.
What is the hardest thing about cooking for Asians?
The hardest thing about cooking for Asians is providing them with a variety of options and also the speed at which their experience takes place. I also believe that Asians are keen on the freshness and quality of what they consume.
How you grown as a chef over the last decade?
After 40 years of being in this industry, I am still passionate about my career. I continuously search for the best products, flavours and new ways to incorporate them into my cooking.
Where do you indulge in your love for cooking more, at one of your restaurants or at home?
I treat cooking for my family, friends and restaurants equally. The passion that goes into any kitchen I am in is always the same.
Most requested dish you have cooked for those dearest?
My family and friends love when I cook vegetables. I love working with seasonal, fresh veggies from the market. I typically make a few options with a twist on a traditional recipe.
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