Michael Symon Quotes

Quotes about:

• If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

  Michael Symon

  Technique, Recipes, Cooks

  17 Copy quote

• My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

  Michael Symon

  Family, Thanksgiving, Holiday

  50 Copy quote

• Bacon is like a good pair of Levi's-it never goes out of style.

  Michael Symon

  Style, Pairs, Levi's

  Michael Symon (2012). “Michael Symon's Carnivore: 120 Recipes for Meat Lovers”, p.75, Clarkson Potter

  19 Copy quote

• Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

  Michael Symon

  Thinking, Important, Recipes

  17 Copy quote

• Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.

  Michael Symon

  Moving, Chef

  Source: www.esquire.com

  4 Copy quote

• You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

  Michael Symon

  Levels, Taking Things For Granted, Restaurants

  7 Copy quote

• Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

  Michael Symon

  Winning, Cooking, Win Or Lose

  Source: www.esquire.com

  4 Copy quote

• 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 increase the quality of the food you make.

  Michael Symon

  Quality, Natural, Increase

  16 Copy quote

• As the competition goes further along, you start to see who's rising and who's falling.

  Michael Symon

  Fall, Competition

  Source: www.esquire.com

  4 Copy quote

• I make no bones about it. I have no understanding of pastry.

  Michael Symon

  Understanding, Bones, Pastries

  17 Copy quote

• 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 with the season, even if the season is only six weeks.

  Michael Symon

  Beautiful, Vegetables, Cleveland

  "Meat Man Michael Symon Does Meatless Monday". Interview with Peggy Neu, www.huffingtonpost.com. May 31, 2012.

  9 Copy quote

• 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

  Running, Crazy, Should

  54 Copy quote

• My father cried when I said I wanted to be a chef.

  Michael Symon

  Father, Chef, Said

  7 Copy quote

• My goal in 'Live to Cook' is to make great food more approachable for home cooks.

  Michael Symon

  Home, Goal, Great Food

  7 Copy quote

• 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

  Kids, Skills, Listening

  6 Copy quote

• Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?

  Michael Symon

  School, World, Earth

  Source: www.esquire.com

  4 Copy quote

• Hitler was a vegetarian.

  Michael Symon

  Vegetarian

  4 Copy quote

• Eating chicken without skin is like riding a bike without wheels

  Michael Symon

  Food, Skins, Riding

  8 Copy quote

• Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

  Michael Symon

  Monday, People, Mind

  "Meat Man Michael Symon Does Meatless Monday (Really!)". Interview with Peggy Neu, www.huffingtonpost.com. May 31, 2012.

  7 Copy quote

• 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, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.

  Michael Symon

  Vegetables, Cooking, Trying

  "Meat Man Michael Symon Does Meatless Monday (Really!)". Interview with Peggy Neu, www.huffingtonpost.com. May 31, 2012.

  7 Copy quote

• I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

  Michael Symon

  Teamwork, Thinking, Helping

  Source: www.esquire.com

  7 Copy quote

• 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

  Octopus, Comfort, Littles

  7 Copy quote

• People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

  Michael Symon

  People, Kitchen, Watching Tv

  4 Copy quote

• I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

  Michael Symon

  Teacher, Thinking, Class

  4 Copy quote

• As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

  Michael Symon

  Trying, Chef

  Source: www.esquire.com

  6 Copy quote

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