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As the competition goes further along, you start to see who's rising and who's falling.

Michael Symon

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Michael Symon
Age: 55
Born: 1969
Born: September 19
Chef
Restaurateur
Television Presenter
Cleveland
Ohio
Fall
Rising
Falling
Competition
Along
Goes
Start

More quotes by Michael Symon

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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
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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
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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
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The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.
Michael Symon
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Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?
Michael Symon
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People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
Michael Symon
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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
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When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.
Michael Symon
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As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.
Michael Symon
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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
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Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.
Michael Symon
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My father cried when I said I wanted to be a chef.
Michael Symon
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With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.
Michael Symon
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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
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I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.
Michael Symon
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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.
Michael Symon
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I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
Michael Symon
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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
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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.
Michael Symon
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People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
Michael Symon