Latest Michael Symon Quotes from Interviews

Quotes about:

• I think that any city created to be that over-the-top tends to be slightly inspiring, if not frightening. Vegas is all about people being amped up and winning or losing. With all that energy comes additional pressure.

  Michael Symon

  Winning, Thinking, People

  Source: www.esquire.com

• 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

• 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 oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

  Michael Symon

  Hate, People, Cooking

  Source: www.esquire.com

• The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.

  Michael Symon

  Vacation, People, Giving

  Source: www.esquire.com

• 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

• 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

• 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

• 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

• Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra minute could've meant everything. You almost have to think of it as a sporting-event type of atmosphere: A football game is sixty minutes long. Think of how many games could be won or lost if the team had one more minute?

  Michael Symon

  Football, Team, Thinking

  Source: www.esquire.com

• 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