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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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. Geoffrey Zakarian Read Quote
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. Geoffrey Zakarian Read Quote
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. Geoffrey Zakarian Read Quote
I don’t usually have time for TV. When I get home at night, I just want to fall asleep. Geoffrey Zakarian Read Quote