Even in smoking's heyday, it wasn't a good idea to smoke between courses near Chef Paul Bocuse.
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Joe Murphy, Executive Pastry Chef at Jean-Georges, talks about the wonders of the farmers market that he didn't have when he was a kid.
166 chefs took off their toques and chef jackets, put on t-shirts, and came up with their version of street food in Battman's book "Street Eats."
We explore two generations of New York's culinary history with father and son Jean-Georges and Cedric Vongerichten.
Renowned chef Jean-Georges and his son Cedric talk about working together and how the restaurant business has changed since Jean-Georges came to United States in 1986.
Fine dining is the name of game for Executive Chef Jean-Georges Vongerichten, which is why his secret is so shocking.