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.
Geoffrey ZakarianEverybody 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.
Geoffrey ZakarianDays 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.
Geoffrey ZakarianChestnuts 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.
Geoffrey Zakarian