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Geoffrey Zakarian

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#Tags
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
#Attention
#Chef
#Hell
#Kitchen
#World
I'm the culinary and creative consultant for The Water Club. - Geoffrey Zakarian
#Club
#Consultant
#Creative
#Water
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
#Fall
#Find
#Mysterious
#Salt
#Sea
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world. - Geoffrey Zakarian
#Attention
#Chef
#Hell
#Kitchen
#World
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails. - Geoffrey Zakarian
#Me
#Never
#Reason
#Restaurant
#See
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
#Consistency
#Gone
#Long Time
#Long
#Time
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
#Chef
#Me
#Myself
#Wrong
#Yourself
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle. - Geoffrey Zakarian
#Balance
#Color
#Fish
#Food
#Personality
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter. - Geoffrey Zakarian
#Cooking
#Duck
#Fat
#Mind
#Winter
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger. - Geoffrey Zakarian
#Finish
#Kitchen
#Morning
#Night
#Step
I've been working in boutique hotels my whole life. - Geoffrey Zakarian
#Been
#Hotels
#Life
#Whole
#Working
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro. - Geoffrey Zakarian
#Day
#Doing
#Every Day
#Restaurant
#Space
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
#Bed
#Clothes
#Room
#Try
#Work
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself. - Geoffrey Zakarian
#Cooking
#Feel
#Kitchen
#Love
#Myself
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. - Geoffrey Zakarian
#Comfort Food
#Comfort
#Food
#Love
#Time
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