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Michael Symon Quotes

Michael Symon quotes

American Chef September 19, 1969

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Quotes

I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees. Michael Symon
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore. Michael Symon
On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other. Michael Symon
The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job. Michael Symon
Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to interrupt back then. Michael Symon
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are. Michael Symon
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 things go wrong. Michael Symon
Michael Symon quote: "When I met my wife 20 plus years ago, she was a vegetarian, so..."
When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met. Michael Symon
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. Michael Symon
Michael Symon quote: "I'm a firm believer that all this packaged stuff that..."
I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter. Michael Symon
Michael Symon quote: "I make no bones about it. I have no understanding of pastry."
I make no bones about it. I have no understanding of pastry. Michael Symon

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