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Michael Symon


American
September 19, 1969
Chef
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.
Michael Symon
Tags: You Like Always
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
Tags: Food You Things
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.
Michael Symon
Tags: Me Always Very
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.
Michael Symon
Tags: Being Most Every
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
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.
Michael Symon
Tags: Time Family Money
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
Tags: Great Me Who