Zitat des Tages von Geoffrey Zakarian:
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
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.
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.
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.
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've been working in boutique hotels my whole life.
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.
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.
I don't usually have time for TV. When I get home at night, I just want to fall asleep.
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.
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.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
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.
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.
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.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.
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.
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.
