American - Chef | July 25, 1959 -
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
Geoffrey Zakarian
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Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.
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When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
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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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I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.
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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.
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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.
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Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
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I don't usually have time for TV. When I get home at night, I just want to fall asleep.
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There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
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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.
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A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
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