A Quote by Michael Symon

The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
If your kitchen table is like mine, you sit there at night before you put the kids to bed and you talk about what you need. You talk about how much you are worried about being able to pay the bills. Ladies and gentlemen, that is not a worry John McCain has to worry about. It's a pretty hard experience. He'll have to figure out which of the seven kitchen tables to sit at.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.
Why do guests always end up in the kitchen at parties? Is it a social phenomenon? Some strange gravitational pull? I don't know, but one thing is for sure: If your friends are going to congregate in your kitchen, you'd better make it as nice as possible.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.
If God does not enter your kitchen, there is something wrong with your kitchen. If you can't take God into your recreation, there is something wrong with your play. We all believe in the God of the heroic. What we need most these days is the God of the humdrum, the commonplace, the everyday.
I feel like it's so important to get your little ones' hands dirty in the kitchen. It gives them kitchen confidence, and it makes them feel accomplished.
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