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If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a
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Geoffrey Zakarian:
I always request a king-size bed, and if I can't, I try to work that out right after I land. I unpaGeoffrey Zakarian:
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drinGeoffrey Zakarian:
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and mincedGeoffrey Zakarian:
Days off are few and far between in the restaurant business. But on an hour off, I like to have a gGeoffrey Zakarian:
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cookingGeoffrey Zakarian:
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.Geoffrey Zakarian:
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.Geoffrey Zakarian:
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel mGeoffrey Zakarian:
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, theGeoffrey Zakarian:
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marina