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Geoffrey Zakarian Quotes

I’m a freak of neat. The kitchen has to be clean Picture Quote #1

I’m the culinary and creative consultant for The Water Club Picture Quote #1

I’m a freak of neat. The kitchen has to be clean Picture Quote #1

I really don’t limit myself in any way. I just search for great flavors and marriages wherever they come from Picture Quote #1

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat Picture Quote #1

If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants Picture Quote #1

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Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence Picture Quote #1

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 Picture Quote #1

I’m very active. I’ve got two small daughters and four restaurants in three cities. I’m busy Picture Quote #1

Comfort food is really anything you want at that time. That said, I really love Naple-style pizza Picture Quote #1

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That’s a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside Picture Quote #1

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 Picture Quote #1

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I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out Picture Quote #1

I don’t usually have time for TV. When I get home at night, I just want to fall asleep Picture Quote #1

It’s important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor Picture Quote #1

I don’t enjoy eating humble pie Picture Quote #1

My mother’s blueberry pie from scratch was amazing. I still make it today Picture Quote #1

I’ll transform anything as long as it’s edible Picture Quote #1

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The most important things in life happen over conversations while eating Picture Quote #1

I’ve been working in boutique hotels my whole life Picture Quote #1

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself Picture Quote #1

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 Picture Quote #1

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle Picture Quote #1

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 Picture Quote #1

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Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife Picture Quote #1

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help Picture Quote #1

I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed Picture Quote #1

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 Picture Quote #1

I like old fashioned things. We have these old wine buckets at the restaurant and none of them match Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

I’m a freak of neat. The kitchen has to be clean (Geoffrey Zakarian Quotes) I’m the culinary and creative consultant for The Water Club (Geoffrey Zakarian Quotes) I’m a freak of neat. The kitchen has to be clean. (Geoffrey Zakarian Quotes) I really don’t limit myself in any way. I just search for great flavors and marriages wherever they come from. (Geoffrey Zakarian Quotes) I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat (Geoffrey Zakarian Quotes) If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants (Geoffrey Zakarian Quotes) Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence (Geoffrey Zakarian Quotes) 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 (Geoffrey Zakarian Quotes) I’m very active. I’ve got two small daughters and four restaurants in three cities. I’m busy. (Geoffrey Zakarian Quotes) Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. (Geoffrey Zakarian Quotes) Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That’s a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside. (Geoffrey Zakarian Quotes) 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 Quotes) I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. (Geoffrey Zakarian Quotes) I don’t usually have time for TV. When I get home at night, I just want to fall asleep. (Geoffrey Zakarian Quotes) It’s important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor. (Geoffrey Zakarian Quotes) I don’t enjoy eating humble pie (Geoffrey Zakarian Quotes) My mother’s blueberry pie from scratch was amazing. I still make it today (Geoffrey Zakarian Quotes) I’ll transform anything as long as it’s edible (Geoffrey Zakarian Quotes) The most important things in life happen over conversations while eating (Geoffrey Zakarian Quotes) I’ve been working in boutique hotels my whole life (Geoffrey Zakarian Quotes) 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 Quotes) 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 Quotes) A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle (Geoffrey Zakarian Quotes) 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 Quotes) Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife (Geoffrey Zakarian Quotes) Determine who you are and what your brand is, and what you’re not. The rest of it is just a lot of noise (Geoffrey Zakarian Quotes) Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help (Geoffrey Zakarian Quotes) I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed (Geoffrey Zakarian Quotes) 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 Quotes) I like old fashioned things. We have these old wine buckets at the restaurant and none of them match (Geoffrey Zakarian Quotes)

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