I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed. Geoffrey Zakarian bedbeginclosure Change image and share on social
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. Geoffrey Zakarian businessdayglass Change image and share on social
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. Geoffrey Zakarian chestnutcookfall Change image and share on social
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. Geoffrey Zakarian chickenconfitcook Change image and share on social
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. Geoffrey Zakarian actcookcover share on social
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. Geoffrey Zakarian delivergarrulousnasty Change image and share on social
Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects. Geoffrey Zakarian chefdayinclude Change image and share on social
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink. Geoffrey Zakarian drinkfoodhotel Change image and share on social
I've been working in boutique hotels my whole life. Geoffrey Zakarian boutiquehavehotel Change image and share on social
I'm the culinary and creative consultant for The Water Club. Geoffrey Zakarian clubconsultantcreative Change image and share on social