I was shocked when they told me congratulations, you won, that's the good news. Then the bad news is that you have six battles next week. That was a bit of a shocker. I was exhausted. And I had Chopped… — Geoffrey Zakarian Copy Share Image
I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ...… — 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
