As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.
Michael SymonAs the competition goes further along, you start to see who's rising and who's falling.
Michael SymonIn Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.
Michael Symon