Quotes by Michael Symon

Michael Symon

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.

Chef

Trying

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.

Mind

Monday

People

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.

Cooking

Hate

People

For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.

Able

Chef

Home

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.

Holiday

Thanksgiving

Thinking

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.

Class

Teacher

Thinking

I’m a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

Buying

Gob

Stuff

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.

Foundation

Wife

Years

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

Cooks

Recipes

Technique

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.

Beautiful

Cleveland

Vegetables

Follow The Behaviour University in order to get the greatest quotes from the greatest people of all time so that you can tap into your own greatness.

Able

Beautiful

Buying

Car

Chef

Class

Cleveland

Complaining

Cooking

Cooks

Cutting

Devil

Family

Foundation

Giving

Goal

Gob

Great Food

Hate

Holiday

Home

Iron

Jobs

Kids

Levels

Mind

Monday

People

Recipes

Restaurants

Stuff

Support

Taking Things For Granted

Teacher

Technique

Thanksgiving

Thinking

Trying

Vacation

Vegetables

Wife

Win Or Lose

Winning

Years

The Future Blueprint

Tool

The Home Therapist: Anti Anxiety

Tool

The Autobiography

Tool

The Behaviour Diary

Tool

The Dating Diary

Tool

The Relationship Therapist

Tool

Quotes by Michael Symon

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.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.

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.

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.

I’m a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

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.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

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.

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Topics by Michael Symon

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The Future Blueprint

The Home Therapist: Anti Anxiety

The Autobiography

The Behaviour Diary

The Dating Diary

The Relationship Therapist

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