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