Geoffrey Zakarian Quotes & Sayings (Page 3)
Geoffrey Zakarian quotes and sayings page 3 (65 year old chef). Here's quote # 21 through 30 out of the 33 we have for him.
“I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.”
“I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.”
“I'm a freak of neat. The kitchen has to be clean.”
“I'm the culinary and creative consultant for The Water Club.”
“If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.”
“Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.”
“I always request a king-size bed, and if I can't, I try to work that out right after I land. I unpack immediately so the clothes don't get wrinkled. I go the gym. I adjust the temperature; I like the room kind of warm. And then turn on CNBC.”
“I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.”
“If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.”
“Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.”
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