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… — Michael Symon Copy Share Image
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about… — Michael Symon Copy Share Image
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through… — Michael Symon Copy Share Image
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat… — Michael Symon Copy Share Image
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food… — Michael Symon Copy Share Image
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk… — Michael Symon Copy Share Image
Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra… — Michael Symon Copy Share
My goal in 'Live to Cook' is to make great food more approachable for home cooks. — Michael Symon Copy Share
If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything. — Michael Symon Copy Share
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… — Michael Symon Copy Share
The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get… — Michael Symon Copy Share
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… — Michael Symon Copy Share
I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter. — Michael Symon Copy Share
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… — Michael Symon Copy Share
As the competition goes further along, you start to see who's rising and who's falling. — Michael Symon Copy Share
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… — Michael Symon Copy Share
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,… — Michael Symon Copy Share
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… — Michael Symon Copy Share
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… — Michael Symon Copy Share
I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay… — Michael Symon Copy Share
