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
food love pictures room
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.
comfort food love time
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.
fish food mild plate side skate
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
I'm a freak of neat. The kitchen has to be clean.
consultant culinary
I'm the culinary and creative consultant for The Water Club.
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.
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.
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.
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.
nearly
When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.
attention bring cautious culinary helped shows
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
fall home time
I don't usually have time for TV. When I get home at night, I just want to fall asleep.
herbs principle season
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
believe dried eating fish hot insist leaves people
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.