Top 53 Quotes & Sayings by Geoffrey Zakarian

I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

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.

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.

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.

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.

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.

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.

How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special.

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.

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.

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

I'm a freak of neat. The kitchen has to be clean.

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.

When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.

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.

I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.

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.

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.

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.

I've been working in boutique hotels my whole life.

I'm the culinary and creative consultant for The Water Club.

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.

Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.

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.

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

If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

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.

I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.

I don't usually have time for TV. When I get home at night, I just want to fall asleep.

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.

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.

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

It's so funny. I honestly thought every one of those people on the show could beat anyone at any time anywhere. You just have to have a slightly off day or moment or two or you missed a touch of acid. It has nothing to do with credentials. Anyone could've chopped anyone at any time. I had to look at myself as the one who could lose this the most.

My agent called me and said, they watched you do Chopped Champions and they thought you'd be good for this competition. What do you think? And I said, well, what do you think? He said he thought it would be great and I said let's do it. When you decide to do this, you don't really think that you're going to win it. I thought it would be fun, good to test my mettle; games are fun like that. Why not? I'll try it.

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!

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.

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

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.

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.

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.

My mother's blueberry pie from scratch was amazing. I still make it today.

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.

I was shocked when they told me congratulations, you won, that's the good news. Then the bad news is that you have six battles next week. That was a bit of a shocker. I was exhausted. And I had Chopped shooting that same week. I didn't have a sous chef lined up; I thought that was bad karma to try to think ahead. So I scrambled. I scrambled the jets, took off and we bombed our target. I think it's gone well.

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

What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin, I travel New York City. I don't go to Europe anymore.

I don't enjoy eating humble pie.

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

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.

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

Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

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

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.