Michael Symon Quotes

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Michael Symon

Profession : Chef

Birth : September 19, 1969

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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