A Quote by Michael Symon
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
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For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon, I was sitting in front of the television set shouting, Get the chefs! Get the chefs!
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
What occurred to me on [‘The Curious Case of Benjamin Button’], and also with the passing of her mother, is that there's going to come a time when I'm not going to get to be with this person anymore. I'm not going to get to be with my children anymore. Or friends, people I love and respect. And so, if we have a flare-up, it evaporates now. I don't want to waste time being angry at someone I love.
I miss being fawned over by restaurateurs and chefs.
I find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!
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.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
You just sort of get used to being one of the only women on set, so it's really refreshing to start to enter a time when that's not the case anymore.
Once we were a part of Equity, we were able to get a salary, and then because we were employing ourselves, we just made sure we were always working. We put in hours to get subscribers. We used to do little shows at rich peoples' houses to get them to give us money.
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