Geoffrey Zakarian Quotes & Sayings (Page 2)
Geoffrey Zakarian quotes and sayings page 2 (65 year old chef). Here's quote # 11 through 20 out of the 33 we have for him.
“Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.”
“How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special.”
“I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.”
“It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.”
“When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.”
“I've been working in boutique hotels my whole life.”
“Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.”
“Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.”
“I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.”
“I don't usually have time for TV. When I get home at night, I just want to fall asleep.”
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