#me

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week. ↗

— Michael Symon

#bad #because #beef #days #eat

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore. ↗

— Michael Symon

#anymore #case #chefs #cooks #get

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. ↗

— Michael Symon

#better things #buy #farmers #food #go

All is mine but nothing owned, nothing owned for memory, and mine only while I look. ↗

— Wislawa Szymborska

#look #memory #mine #nothing #only

I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There's roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant melting pot - not only is my family a melting pot, but so is the city. ↗

— Michael Symon

#also #any #being #city #cleveland

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. ↗

— Michael Symon

#before #began #bobby #both #celebrities

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. ↗

— Michael Symon

#allows #before #break #cell #chicken

It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents. ↗

— Michael Symon

#always #areas #day #did #diner

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other. ↗

— Michael Symon

#cheese #chopped #comfort #comfort zone #culinary

When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met. ↗

— Michael Symon

#closest #closest thing #devil #ever #had