Phrase by 'Michael Symon'
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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.
Author: Michael Symon - American ChefBeing , Emotional , Dinner , Lesson
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Author: Michael Symon - American ChefThink , Good , Way , Food
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.
Author: Michael Symon - American ChefYou , Never , Work , Great
I make no bones about it. I have no understanding of pastry.
Author: Michael Symon - American ChefUnderstanding , Make , Pastry , Bones
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.
Author: Michael Symon - American ChefMe , Always , Beautiful , Vegetables
Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to interrupt back then.
Author: Michael Symon - American ChefYou , Day , Feel , Dinner
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.
Author: Michael Symon - American ChefYou , Crazy , Person , Employees
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.
Author: Michael Symon - American ChefFamily , City , Food , Holiday
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.
Author: Michael Symon - American ChefLove , You , Teacher , Food
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
Author: Michael Symon - American ChefGood , Wife , Foundation , Restaurant
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