Bacon is like a good pair of Levi's-it never goes out of style. Michael Symon More Quotes by Michael Symon More Quotes From 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 mind monday people 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 emotional greek kids 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 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 complaining people thinking 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 devil wife years 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 car able thinking 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 support home kids As the competition goes further along, you start to see who's rising and who's falling. Michael Symon competition fall Eating chicken without skin is like riding a bike without wheels Michael Symon riding skins food 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 class teacher thinking 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 able home chef 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 team football thinking 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 I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter. Michael Symon gob buying stuff 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 watching-tv kitchen people 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 helping thinking 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 iron cutting jobs Hitler was a vegetarian. Michael Symon vegetarian 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 win-or-lose cooking winning 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 good think food way
