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— Michael Symon"For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore."
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I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.
— Emeril Lagasse
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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.
— Michael Symon
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