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… — 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 Image
My goal in 'Live to Cook' is to make great food more approachable for home cooks. — Michael Symon Copy Share Image
If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything. — Michael Symon Copy Share Image
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 Image
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 Image
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 Image
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 Image
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 Image
As the competition goes further along, you start to see who's rising and who's falling. — Michael Symon Copy Share Image
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 Image
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 Image
