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Fusing exotic flavors of Southeast Asia with his native French cuisine, Jean-Georges Vongerichten has been creating some of Manhattan's most unique food for the past decade, relying on natural juices, light vinaigrettes, and flavored oils to enhance his simple, refined dishes. Enticed by the excitement of his family's Alsatian kitchen, Jean-Georges began an apprenticeship at three-star Auberge de l'Ill near his home and later worked with chef Paul Bocuse in Southern France. After mastering his nation's cuisine, he accepted a position at the Oriental Hotel in Bangkok, where he encountered the delicious flavors that would eventually star in his future dishes. Fortunately for New Yorkers, Jean-George's culinary journey culminated with the opening of his two Manhattan restaurants, Jo Jo and Vong, in the early '90s, where his globally inspired cuisine continues to be praised. Now, author of Simple Cuisine and owner/chef of Vong in London, Jean-Georges Vongerichten shows off his Crab Spring Rolls, Thai-Marinated Beef With Noodles, and Marinated Fruit With White Peppercorn Ice Cream on the program IN JULIA'S KITCHEN WITH MASTER CHEFS.
 Thai-Marinated Beef with Rice Noodles
Crab Spring Rolls
Thai Dipping Sauce
Marinated Fruit with White Peppercorn Ice Cream
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