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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
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Geoffrey Zakarian
Age: 65
Born: 1959
Born: July 25
Chef
Restaurateur
Worcester
Massachusetts
Especially
Holidays
Use
Refinement
Fall
Ingredients
Meaty
Find
Salt
Roasted
Always
Holiday
Chestnuts
Mysterious
Hearty
Favorite
Cooked
Sea
Ingredient
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It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.
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I don't enjoy eating humble pie.
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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.
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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.
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I'm very active. I've got two small daughters and four restaurants in three cities. I'm busy.
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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.
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If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the desperation goes away.
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I've been working in boutique hotels my whole life.
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Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
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