Michael Symon Quotes

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.

Bacon is like a good pair of Levi's-it never goes out of style.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

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

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

My father cried when I said I wanted to be a chef.

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

Eating chicken without skin is like riding a bike without wheels

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.

Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?

Hitler was a vegetarian.

As the competition goes further along, you start to see who's rising and who's falling.

Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.

I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

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.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

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