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Michael Symon Quotes


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Quotes by Michael Symon

Showing 11-20 of 26 Quotes by Michael Symon

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

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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

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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

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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

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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

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I make no bones about it. I have no understanding of pastry.

~Michael Symon

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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

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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

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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

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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

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Biography

Nationality: American

Type: Chef

Born: September 19th, 1969

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