Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. Geoffrey Zakarian comfortfoodlove Change image and share on social
I'm a freak of neat. The kitchen has to be clean. Geoffrey Zakarian cleanfreakkitchen Change image and share on social
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick. Geoffrey Zakarian cutdeepdefinite Change image and share on social
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. Geoffrey Zakarian attentionbringcautious Change image and share on social
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. Geoffrey Zakarian chopconsistencycook Change image and share on social
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. Geoffrey Zakarian adjustbedclothe share on social
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. Geoffrey Zakarian dryeatfish Change image and share on social
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. Geoffrey Zakarian cookfreshgreat 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'm the culinary and creative consultant for The Water Club. Geoffrey Zakarian clubconsultantcreative Change image and share on social
