Michael Symon Quotes - Page 2

Quotes about:

• 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

• 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

  7 Copy quote

• 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

  Years, Wife, Foundation

  16 Copy quote

• 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

  Years, Wife, Devil

  4 Copy quote

• I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

  Michael Symon

  Gob, Stuff, Buying

  "Top Chefs Share Their Mothers’ Best Lessons" by Allison Adato, www.huffingtonpost.com. May 11, 2012.

  4 Copy quote

• 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

  4 Copy quote

• Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.

  Michael Symon

  Kids, Emotional, Greek

  52 Copy quote

• 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

  4 Copy quote

• I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.

  Michael Symon

  Mentor, Lucky, World

  7 Copy quote

• 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

  Thinking, People, Complaining

  4 Copy quote

• 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

  Jobs, Cutting, Iron

  52 Copy quote

• With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.

  Michael Symon

  Thinking, Car, Able

  4 Copy quote

• It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents.

  Michael Symon

  Home, Kids, Support

  22 Copy quote

• 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

  Home, Able, Chef

  "Chef Michael Symon shares tips to cook like a pro". Interview with Richard Leong, www.reuters.com. July 27, 2010.

  4 Copy quote

• 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

  5 Copy quote

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