62 Quotes by Geoffrey Zakarian

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.

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

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.

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

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.

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

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.

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.

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.