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Quote by Geoffrey Zakarian

“I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.”

Quote by Geoffrey Zakarian

Author

Geoffrey Zakarian

Geoffrey Zakarian is a renowned American chef, known for his restaurant operations and television hosting in New York City. Born on July 25, 1959, he has a passion for cooking since childhood and has won numerous awards and recognitions throughout his career. more

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“The most important things in life happen over conversations while eating.”

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“I'll transform anything as long as it's edible.”

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“If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the desperation goes away.”

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“I don't even look at resumes anymore. I think they're misguided. I talk to them, ask them where they've been, "What's your favorite experience in a restaurant?" Where do they like to eat? Blah blah blah. All that stuff, but I can only really describe my journey with another person if I can connect with them and their passion. Otherwise, I don't care where they've worked. It doesn't matter to me. Really I have to feel it, and then I can teach them anything.”

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“I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it means to me -- and if it doesn't mean anything to me, I'm not gonna do well when I cook it. So [squash] means to me: fall, maple syrup, cinnamon, and things just come into your head so you can narrow the vortex and make it a bit smaller and you go with something because there's no time.”

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“It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.”

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“I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.”

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“I wish that restaurateurs would choose simpler and smaller glassware. The tables on restaurants these days are way too crowded, and mostly because the plates are too odd looking and big, and the wine glasses are so gigantic that it takes up the whole surface area and you can't move. I prefer smaller glassware.”

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“I'm very active. I've got two small daughters and four restaurants in three cities. I'm busy.”

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“The worst day is just that I did not enter the culinary world sooner. And the best day was seeing the reaction of my one year old daughter when she tasted her first crisp apple!”

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