Quotes by Michael Symon - Page 1

Hitler was a vegetarian.
Michael Symon / Chef
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My father cried when I said I wanted to be a chef.
Michael Symon / Chef
Chef
Father
Said
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I make no bones about it. I have no understanding of pastry.
Michael Symon / Chef
Bones
Pastries
Understanding
Pastry
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Bacon is like a good pair of Levi's-it never goes out of style.
Michael Symon / Chef
Levi's
Pairs
Style
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Eating chicken without skin is like riding a bike without wheels
Michael Symon / Chef
Food
Riding
Skins
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My goal in 'Live to Cook' is to make great food more approachable for home cooks.
Michael Symon / Chef
Home
Cooks
Goal
Great Food
Cook
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As the competition goes further along, you start to see who's rising and who's falling.
Michael Symon / Chef
Competition
Fall
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If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.
Michael Symon / Chef
Cooks
Recipes
Technique
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I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.
Michael Symon / Chef
Believer
Buying
Firm
Gob
Stuff
Fatter
Firm Believer
Packaged
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Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
Michael Symon / Chef
Chef
Moving
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When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met.
Michael Symon / Chef
Closest
Devil
Plus
Wife
Years
Closest Thing
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Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Michael Symon / Chef
Important
Recipes
Thinking
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For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
Michael Symon / Chef
Home
Able
Chef
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For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
Michael Symon / Chef
Cooks
Chefs
Longest
Longest Time
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I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.
Michael Symon / Chef
Running
Busier
Crazy
Crazy Person
Should
Cook
Employees
Slower
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I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
Michael Symon / Chef
Helping
Teamwork
Thinking
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Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Michael Symon / Chef
Cookbook
Recipes
Good Food New
Good Food Important
New Way
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People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
Michael Symon / Chef
Complaining
People
Restaurants
Thinking
Assume
People See Think
Chefs
Complain
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Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.
Michael Symon / Chef
Quality
Increase
Natural
Better Things
Buy
Grocery
Grocery Store
Immediately
Market
Organic
Store
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Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?
Michael Symon / Chef
Earth
School
World
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I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.
Michael Symon / Chef
Teacher
Chef
Class
Great Teacher
Thinking
Love Food Great
Bringing
Love Great Teacher
Classes
Demonstrations
Table
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In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.
Michael Symon / Chef
Beautiful
Cleveland
Farms
Fortunate
Variety
Vegetables
Beautiful Always Me
Beautiful Me Always
Surrounded
Tightly
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Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.
Michael Symon / Chef
Cooking
Win Or Lose
Winning
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You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
Michael Symon / Chef
Ability
Granted
Levels
Restaurants
Sloppy
Taking Things For Granted
Work Great Always
Jamming
Never Take
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When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.
Michael Symon / Chef
Beef
Cooking
Dinner
Eating
Moderation
Trying
Vegetables
Ounce
Portion
Preach
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Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.
Michael Symon / Chef
Beef
Mind
Monday
People
Pork
Love Mind Me
Six Days
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I think that any city created to be that over-the-top tends to be slightly inspiring, if not frightening. Vegas is all about people being amped up and winning or losing. With all that energy comes additional pressure.
Michael Symon / Chef
People
Thinking
Winning
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Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.
Michael Symon / Chef
Kids
Bunch
Connected
Cried
Dinner
Dinner Table
Emotional
Greek
Laughed
Lessons
Sicilian
Dinner Dinner Table Table
Bonded
Importantly
Lesson
Table
Yelled
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I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
Michael Symon / Chef
Foundation
Liz
Partners
Ten
Wife
Years
Years Ago
Employees
Opened
Restaurant
Ten Years
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If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
Michael Symon / Chef
Cooking
Flavor
Meat
Pork
Salt
Steak
Structure
Cell
Chicken
Chop
Helps
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It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents.
Michael Symon / Chef
Kids
Home
Fast Paced
Support
Day And Age
Diner
Local
Places
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My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.
Michael Symon / Chef
Family
Thanksgiving
Deserve
Holiday
Restaurants
Staff
Workers
Years
Time Family Money
Family Time Money
Owner
Holidays
Opened
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Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to interrupt back then.
Michael Symon / Chef
Kids
Dinner
Listening
Manners
Sitting
Skills
Helps
Interrupt
Skill
Table
Teaches
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I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There's roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant melting pot - not only is my family a melting pot, but so is the city.
Michael Symon / Chef
Thanksgiving
Cities
Cleveland
Heritage
Holiday
Mashed Potatoes
Meat
Melting
Melting Pot
Midwest
Potatoes
Thinking
Embraces
Giant
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On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.
Michael Symon / Chef
Cheese
Comfort
Comfort Zone
Culinary
Ingredients
Littles
Octopus
Zone
Chopped
No Sense
Several
Whatsoever
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The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.
Michael Symon / Chef
Jobs
Chef
Customers
Cutting
Determine
Exposure
Great Job
Iron
People
Restaurants
Job
Less
First
End Of The Day
Product
Recession
Service
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I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.
Michael Symon / Chef
Culinary
Lucky
Mario
Mentor
World
Great World Me
Began
Bobby
Celebrities
Chefs
Tremendous
Dearest
Mentors
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With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.
Michael Symon / Chef
Car
Able
Adore
Don't Care
Fabulous
Hybrid
Thinking
Muscle
Direction
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People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
Michael Symon / Chef
Eating
Food Network
Intimidated
Kitchen
People
Watching Tv
Love Time Food
Afraid
Cook
Network
They Say
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As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.
Michael Symon / Chef
Chef
Trying
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Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra minute could've meant everything. You almost have to think of it as a sporting-event type of atmosphere: A football game is sixty minutes long. Think of how many games could be won or lost if the team had one more minute?
Michael Symon / Chef
Football
Team
Thinking
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The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
Michael Symon / Chef
Vacation
Giving
Kitchen
People
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Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Michael Symon / Chef
Cooking
Hate
People
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Michael Symon Quotes - Page 1

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