Top 26 Quotes by Michael Symon

About Michael Symon

These are some quotes by American author Michael Symon Chef, who was born on September 19, 1969.

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 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.

Michael Symon

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

Michael Symon

When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.

Michael Symon

I make no bones about it. I have no understanding of pastry.

I make no bones about it. I have no understanding of pastry.

Michael Symon

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.

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.

Michael Symon

When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met.

When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met.

Michael Symon

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

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

Michael Symon

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.

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

I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.

Michael Symon

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