Quotes by Michael Symon

About Michael Symon:

Michael D. Symon is a James Beard Foundation Award-winning American chef, restaurateur, television personality, and author. He is seen regularly on Food Network on shows such as Iron Chef America, Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on the Cooking Channel and The Chew on ABC. He has also made numerous contributions to periodicals such as Bon Appétit, Esquire, Food Arts, Gourmet, Saveur and O, The Oprah Magazine.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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 wi...

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 preseaso...

Michael Symon

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

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

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

Michael Symon

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

Michael Symon

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

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 in...

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

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 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

Recipes are important but only to a point. What's 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

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

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...

Michael Symon

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

Michael Symon

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 ...

Michael Symon

I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There's roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant melting pot - not only is my family a melting pot, ...

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

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...

Michael Symon

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 b...

Michael Symon

Author Bio

  • NameMichael Symon
  • DescriptionAmerican chef
  • BornSeptember 19, 1969
  • CountryUnited States Of America
  • ProfessionRestaurateur