Recipes are important but only to a point. What's 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
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You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? -
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying. -
If newspapers were a baseball team, they would be the Mets - without the hope for those folks at the very pinnacle of the financial food chain - who average nearly $24 million a year in income - 'next year.' -
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day. -
The main facts in human life are five: birth, food, sleep, love and death.
More quotes by Michael Symon
- It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents.
- With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.
- 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.
- People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
- 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.