Geoffrey Zakarian Quotes

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.

Geoffrey Zakarian

• Time
• Important
• Spring

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Quotes to Explore

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

  

  Geoffrey Zakarian
  • People
  • Believe

• 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
  • Good
  • High
  • Cooking

• 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
  • Business
  • Wife
  • Wine

• 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
  • Night
  • Morning
  • Kitchen

• 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.

  

  Geoffrey Zakarian
  • Star

• 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

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

  

  Geoffrey Zakarian
  • Life

• 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.

  

  Geoffrey Zakarian
  • Cutting

• 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.

  

  Geoffrey Zakarian
  • People
  • High
  • Space

• 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
  • Fall
  • Sea
  • Mysterious

• 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.

  

  Geoffrey Zakarian
  • Nasty

• 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.

  

  Geoffrey Zakarian
  • World
  • Attention
  • Kitchen

• 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.

  

  Geoffrey Zakarian
  • Food
  • Balance
  • Personality

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

  

  Geoffrey Zakarian
  • Water

• 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
  • Important
  • Water

• 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
  • Different

• 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.

  

  Geoffrey Zakarian
  • Time
  • Long
  • Consistency

• 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.

  

  Geoffrey Zakarian
  • Deep
  • Pink

• 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.

  

  Geoffrey Zakarian
  • Work
  • King
  • Gym

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

  

  Geoffrey Zakarian
  • Time
  • Home
  • Night

• 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
  • Cooking
  • Kitchen

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

  

  Geoffrey Zakarian
  • Time
  • Food
  • Style

• 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
  • Rest

• 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.

  

  Geoffrey Zakarian
  • Time
  • Important
  • Spring