Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence. — Geoffrey Zakarian Copy Share Image
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. — Geoffrey Zakarian Copy Share Image
My mother's blueberry pie from scratch was amazing. I still make it today. — Geoffrey Zakarian Copy Share Image
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like… — Geoffrey Zakarian Copy Share Image
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink. — Geoffrey Zakarian Copy Share Image
The most important things in life happen over conversations while eating. — Geoffrey Zakarian Copy Share Image
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. — Geoffrey Zakarian Copy Share Image
When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking… — Geoffrey Zakarian Copy Share Image
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them… — Geoffrey Zakarian Copy Share Image
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs… — Geoffrey Zakarian Copy Share Image
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper… — Geoffrey Zakarian Copy Share Image
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When… — Geoffrey Zakarian Copy Share Image
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact… — Geoffrey Zakarian Copy Share Image
A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes.… — Geoffrey Zakarian Copy Share Image
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to… — Geoffrey Zakarian Copy Share Image
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing… — Geoffrey Zakarian Copy Share Image
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they… — Geoffrey Zakarian Copy Share Image
I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it… — Geoffrey Zakarian Copy Share Image
What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to… — Geoffrey Zakarian Copy Share Image
I wish that restaurateurs would choose simpler and smaller glassware. The tables on restaurants these days are way too crowded, and mostly… — Geoffrey Zakarian Copy Share Image
It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far… — Geoffrey Zakarian Copy Share Image
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right… — Geoffrey Zakarian Copy Share Image
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest… — Geoffrey Zakarian Copy Share Image
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot,… — Geoffrey Zakarian Copy Share Image
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes… — Geoffrey Zakarian Copy Share Image
Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market… — Geoffrey Zakarian Copy Share Image
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty… — Geoffrey Zakarian Copy Share Image
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be… — Geoffrey Zakarian Copy Share Image
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. — Geoffrey Zakarian Copy Share
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. — Geoffrey Zakarian Copy Share
I don't usually have time for TV. When I get home at night, I just want to fall asleep. — Geoffrey Zakarian Copy Share
What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to… — Geoffrey Zakarian Copy Share
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By… — Geoffrey Zakarian Copy Share
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have… — Geoffrey Zakarian Copy Share
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck… — Geoffrey Zakarian Copy Share
My mother's blueberry pie from scratch was amazing. I still make it today. — Geoffrey Zakarian Copy Share
I always request a king-size bed, and if I can't, I try to work that out right after I land. I unpack immediately so… — Geoffrey Zakarian Copy Share
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it… — Geoffrey Zakarian Copy Share
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you… — Geoffrey Zakarian Copy Share
If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the desperation goes… — Geoffrey Zakarian Copy Share
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things… — Geoffrey Zakarian Copy Share
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken… — Geoffrey Zakarian Copy Share
![“I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it means to me -- and if it doesn't mean anything to me, I'm not gonna do well when I cook it. So [squash] means to me: fall, maple syrup, cinnamon, and things just come into your head so…” quote by Geoffrey Zakarian](https://sms4smile.com/q/img-quotes/68c/geoffrey-zakarian-13135_bits_i-always-go-to-the-lowest-common-denomin_2717900.jpg)
![“What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin…” quote by Geoffrey Zakarian](https://sms4smile.com/q/img-quotes/856/geoffrey-zakarian-13135_austin_what-we-ve-witnessed-in-the-past-25-or-3_157918.jpg)
