Everybody 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 Zakarian chefdayinclude Change image and share on social
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink. Geoffrey Zakarian drinkfoodhotel Change image and share on social
I've been working in boutique hotels my whole life. Geoffrey Zakarian boutiquehavehotel Change image and share on social
I'm the culinary and creative consultant for The Water Club. Geoffrey Zakarian clubconsultantcreative Change image and share on social
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. Geoffrey Zakarian drainenhanceflavor Change image and share on social
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. Geoffrey Zakarian balancecolordish Change image and share on social
I don't usually have time for TV. When I get home at night, I just want to fall asleep. Geoffrey Zakarian asleepfallhome Change image and share on social
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. Geoffrey Zakarian confitcookduck Change image and share on social
Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise. Geoffrey Zakarian branddeterminelot Change image and share on social
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails. Geoffrey Zakarian airportbarbook share on social
