Top 10 Michael Symon Quotes

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I make no bones about it. I have no understanding of pastry.

People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.

Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to interrupt back then.

It's not always possible to sit down and eat at home in this day and age of fast-paced living, but if you are going to eat out, do so as a family and support all the great local places in your areas. I'll still eat at the same diner I did as a kid with my parents.

The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.

You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

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