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 More Quotes by Michael Symon More Quotes From 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 holiday thanksgiving family If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything. Michael Symon cooks recipes technique Whats 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 recipes important thinking 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 people thinking 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 increase quality natural 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 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 cleveland vegetables beautiful 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 chef moving I make no bones about it. I have no understanding of pastry. Michael Symon pastries bones understanding 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, but so is the city. Michael Symon holiday thanksgiving thinking 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 taking-things-for-granted restaurants levels 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 earth world school 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 cooking vegetables trying My goal in 'Live to Cook' is to make great food more approachable for home cooks. Michael Symon great-food goal home My father cried when I said I wanted to be a chef. Michael Symon said father chef 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 giving people 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 skills listening kids 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 crazy should running 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 foundation wife years 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 cooking people
