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Michael Symon Biography

Michael D. Symon (born September 19, 1969) is an American chef, restaurateur, television personality, and author. He is of Greek and Sicilian descent. He is seen regularly on Food Network on shows such as Iron Chef America, Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on the Cooking Channel and The Chew on ABC. He has also made numerous contributions to periodicals such as Bon Appétit, Esquire, Food Arts, Gourmet, Saveur and O, The Oprah Magazine.

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Michael Symon Quotes

I think that any city created to be that over-the-top tends to be slightly inspiring, if not frightening. Vegas is all about people being amped up and winning or losing. With all that energy comes additional pressure.

People, Pressure, Think, Thinking, Winning

You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

Jamming, Levels, Restaurants, Taking Things For Granted, Times

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

Goal, Great Food, Home, Live, Make

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

Cooking, Hate, Pastries, People, Precise, Way

When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.

Cooking, Eating, Heaps, Trying, Vegetables

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

Cook, Crazy, Run, Running, Should, Things

Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?

Earth, Keller, School, Thomas, World

I make no bones about it. I have no understanding of pastry.

Bones, Pastries, Pastry, Understanding

I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.

Culinary, Enough, Lucky, Mario, Mentor, World

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

Beautiful, Cleveland, Endless, Farms, Variety, Vegetables

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

Enjoy, Family, Holiday, Owner, Rest, Thanksgiving

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

Chefs, Help, Helping, Teamwork, Think, Thinking

People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook. ' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

Eating, Intimidated, Kitchen, People, Start, Watching Tv

Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.

Bonded, Emotional, Greek, Importantly, Kids

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

Bringing, Class, Food, People, Teacher, Thinking

With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.

Able, Car, Grew, Hybrid, Things, Thinking

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

Buy, Grocery, Increase, Market, Natural, Quality

Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra minute could've meant everything. You almost have to think of it as a sporting-event type of atmosphere: A football game is sixty minutes long. Think of how many games could be won or lost if the team had one more minute?

Extra, Football, Minute, Sixty, Team, Thinking

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

Comfortable, Cooking, Stop, Win, Win Or Lose, Winning

As the competition goes further along, you start to see who's rising and who's falling.

Competition, Fall, Rising, See, Start

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