Chef Geoffrey Zakarian
Kitchen

In Conversation: Chef Geoffrey Zakarian

Chef Geoffrey Zakarian is an Iron Chef, restaurateur, author, television personality and entrepreneur. We caught up with Chef Zakarian to learn more about his culinary story.

1. When did you know you wanted to become a chef?

It wasn’t really clear, but after a trip overseas to France, where I spent almost a year traveling, I fell in love with the idea of hospitality and restaurants.

2. What’s your biggest screw up in the kitchen?

There are mistakes daily, but you just try to minimize them. The worst is not getting people fed in time for their play or movie or special night. Disappointing a guest is the biggest thing.

3. What do you love most about your job?

That I am surrounded by like-minded people that love what they do.

4. When you were a kid, did you eat your vegetables?

I ate everything and anything my mother made and it was mostly all made from scratch.

5. Favourite kitchen gadget or piece of equipment?

Definitely my sous vide machine it’s amazing and saves so much time, effort and cleaning.

6. Where did you train to become a chef?

At CIA in Poughkeepsie NYC, but that was just school. My real work experience made me what I am today. Le Cirque restaurant was my first real job after school.

7. What are your favourite foods to cook with?

I love all foods, but mostly fish, fowl and grains.

8. What is the most challenging ingredient that you work with?

As a rule time is money and it goes fast and there is never enough of it. So time.

9. Are there any foods that you don’t like?

I don’t love bone marrow or sea urchin.

10. Where do you see yourself in five years? Ten?

Doing the same thing only smarter and better.

11. What do you do for fun?

I golf, play the piano and go to the gym.

12. What would be your “last supper” meal?

I would drink a fine champagne. I would be too nervous to eat knowing it was the end.

13. What’s your favourite thing about the holidays?

Definitely after the meal is over enjoying a cigar and an after dinner drink. The pressure is off and the cook can finally relax.

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