Geoffrey Zakarian
Geoffrey Zakarian
Geoffrey Zakarianis an Armenian-American Iron Chef, restaurateur, television personality and author. He is the executive chef of several restaurants in New York City, Atlantic City and Miami. He is featured on several television programs on the Food Network, including Chopped and in 2011, The Next Iron Chef, where he won the right to join Iron Chef America...
NationalityAmerican
ProfessionChef
Date of Birth25 July 1959
CountryUnited States of America
acts covering good hard high knowing methods might piece properties rather sauces wire
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
browse check close cutting missed reason sit
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
fresh great lose point tomatoes
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
almost bar club fancy overly people
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.
consultant culinary
I'm the culinary and creative consultant for The Water Club.
chopped freshness sauce takes time tomatoes
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.
mother pie today
My mother's blueberry pie from scratch was amazing. I still make it today.
summer mean winter
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.
next-day bed closure
I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.
cooking use helping
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.
stars want chef
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.
wine glasses wife
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
cooking kitchen ease
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.