Michael Symon Quotes

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

People that know me know that I cook. I cook every night.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

I make really good pasta sauce. The secret to getting it right is just patience and love.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

I think I can poach a pretty mean egg the old-fashioned way.

My whole life, I have been trying to cook an egg in the right way.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

I never try to marry more than three flavors in one dish.

Manage the heat, let the meat cook, and you'll get fantastic results.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

Cooking is about ingredients.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

If you think well, you cook well.

Your recipe, darling, is so tasty, and you sure can stir your pot.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

Eating is the secret to good cooking.

Nobody pours stuffing like you do, my friend.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.