All Geoffrey Zakarian Quotes
- Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a… Always Find
- Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your… Chef
- When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at… Appearance
- I've been working in boutique hotels my whole life. Been
- If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants. Always Suggest
- I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink. Drink
- When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at… Burger
- Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with… Business
- Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use… Aspect
- Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. Comfort
- I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself. Cooking
- I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat. Chicken
- Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat… Confit
- If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then,… All
- I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure… Bed
- I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. Always Insist
- Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence. Fat