Lunch with Jean-Georges, Shanghai
Last Saturday the world-renown 3-Star Michelin chef Jean-Georges Vongerichten was in town, Shanghai, showcasing a cooking demonstration & class at his restaurant Jean Georges Shanghai.
In a vast open white space, at Three on the Bund, we were treated to an hour and half demonstration of three dishes and a dessert. The airy space was nice for the noontime event, except that I should have eaten something before watching this interesting event. Flanked by Lam Ming Kin, the executive chef of Jean-George Shanghai and later by Meatball, the pastry chef of JGS, Jean-George looked quite at home with this crowd. I kept thinking and comparing this event to Emeril Live and Paula Deen’s Live shows. The limited banter between the attendees and chefs, gave way to some brief comedic relief. In the future, I would suggest for more of this type of interaction. I thought JG’s introduction of his pastry chef, Meatball was quite funny. But seriously, do you know any petite girl with a funnier name than Meatball? Lam Ming Kin at provided some Perhaps this was a warm up to bigger and better things, on screen, for Jean-George, since his restaurants have been so successful.
Our class and lunch started with the Kingfish Sashimi, Chipotle Mayonnaise, Crispy Rice, then the Green Asparagus with Morels, Asparagus Juice, and finally with the Seared Shrimp, Cucumber, Avocado, and Chili-Garlic Emulsion. We finished off with the Passion Fruit Sunflower. I have absolutely no business being in the kitchen. But I do enjoy watching people cook and prepare. I can get mesmerized with countess hours of Food Network shows. And JG was no different, even with a simple explanations of Chinese Shao Xing Wine for Morel sauce. Or even a simple way was saving and drying herbs in a microwave.
I must compliment Jean-George as he was gracious enough to at least meet, chat, and take photos with almost everyone in attendance, almost 80 or so people. During our lunch, I would catch him peeking out from out of the kitchen hallway, to take a break to chat with the patrons. And as a personal note, as our party left and was heading upward down the the Bund, we caught Jean George again – leaving the Peninsula for a dim sum lunch, as he remembered us. And he even took another picture with us. Cool Dude.
For the class and lunch, at 498 RMB/person, or 398 RMB/person for groups of six or more, I thought it was well worth it. To see and learn cooking tips from a successful restauranteur and chef, and have a great lunch – yes, I win.
