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
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
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
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
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
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
I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from. — 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
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
I don't usually have time for TV. When I get home at night, I just want to fall asleep. — 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 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, I… — 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 Image
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 Image
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 Image
My mother's blueberry pie from scratch was amazing. I still make it today. — Geoffrey Zakarian Copy Share Image
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 Image
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 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, and you… — Geoffrey Zakarian Copy Share Image
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 Image
