The Truth About Celebrity Chef Michael Symon Finally Revealed

The Truth About Celebrity Chef Michael Symon Finally Revealed


Michael Symon is the quintessential celebrity
chef. A culinary genius from a food-loving family,
he was raised on delicious cuisine, and it’s fair to say it paid off. If you’re not already a fan, you will be after
getting to know this down-to-earth celebrity chef. Symon’s business is a family affair. “I love a good husband and wife team when
it comes to the restaurant business. My wife and I have been working together for
almost two decades” According to USA Today, he and his wife, Liz,
opened their first restaurant together in 1997. His father manages the books and his mother
and mother-in-law even used to answer the phones. Symon is proud that his business has a quote
“mom-and-pop feel to it,” despite the $60 million it rakes in each year. “We’ve always looked at it like the greatest
blessing in the world” He might be a celebrity chef, but that doesn’t
mean that Symon’s above what some may consider to be inferior ingredients. In an interview with Serious Eats, Symon revealed
that he has a thing for Miracle Whip, saying, “My dad used it when I was a kid. I got older, I became a chef, and I thought,
‘I can’t use this stuff, it’s bad, it’s evil.’ But now I go to the grocery store and I get
it, I put it in the cart, people start looking through my cart I can’t help it, I love Miracle
Whip. You can’t make it. […] You’re allowed one guilty pleasure and
that’s mine.” Symon stays true to his roots with his cooking. He told SheKnows that he admires the, quote,
“simplicity and pureness of Greek cuisine,” adding, “Ever since I was a little boy, Greek yogurt
has been a staple in my kitchen. In fact, my grandmother made Greek yogurt
from scratch, and I’ve incorporated it into a ton of my recipes, including my wife’s famous
biscuit recipe! I actually eat Dannon Oikos Greek yogurt every
day because it reminds me of the yogurt I grew up with.” Symon is also part Italian and the food he
ate growing up helped him solidify his reputation when he replicated it in his restaurants. He told Eater, quote, “That’s what put me
on the map.” Molecular gastronomy is one of the hottest
food trends today, but Symon is already over it. His idea of good cooking is all about simplicity,
not over-handled food. “Every once in a while, you really gotta treat
yourself to something that’s been made with so much love, so much passion” He told Philadelphia Magazine, “The next big trend is going to be simplification,
a continual movement back to basics. It’s going to continue to move further away
from foams and this and that and all this wackadoodle stuff and get back to great product
cooked simply and put on a plate.” “So simple, but so satisfying” The Symon family knows good food. His mom passed down her knowledge of cooking,
and still provides guidance for her son. And he admits he still hasn’t perfected one
recipe in particular: “My mother’s baklava.” He told Food Network, “She’ll always tell me I’m doing something
wrong. The baklava is a family recipe, and my mom
is the only one who can make it right. I’ve been watching her make it since I was
4, but I always mess up and ‘over-chef’ it.” Symon’s mother provided the inspiration for
his restaurant, Angeline, which is named after her. The menu is based off of family recipes and
one of the restaurant’s signature dishes is aptly titled “Mom’s Lasagna.” Symon told Food & Wine, “Every Wednesday at my parents’ house was
lasagna night. […] You could smell the lasagna baking houses
away, and Wednesday was the only night of the week I was more than happy to be early
for dinner. I’ve eaten lasagna from every corner of the
earth, and I have yet to find one as good as Mom’s.” While there’s a lot of infighting among celebrity
chefs, Symon remains tight with Bobby Flay. “We’re best friends. But super competitive. Especially when it comes to BBQ. Ah, I just beat Bobby Flay. I’ve already won” One of the secrets to their enduring friendship,
which goes all the way back to 1998, is removing the competitive edge. Symon said, “We refuse to compete against each other,
whether it be on Iron Chef or anything else. We’ve never gone head-to-head. We compete against each other on the golf
course; we don’t compete [against] each other in the kitchen.” Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
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Comments

  1. As a PERSON THAT WORKED IN THE RESTAURANT BUSINESS FOR 38 YEARS…NO PLACE IS GOING TO BE PERFECT…NO PLACE…SO NO BUGS…WHAT ABOUT THE EMPLOYEES…93% IT WILL BE ON THEM, THEIR HYGIENE AND THEIR ABILITY TOO SPOT A PROBLEM IN PRODUCE/SUPPLIES THAT COME IN AND COOKING procedures…
    BLEACH KILLS NEAR ALL OF ALL OF IT…SORRY COOK AT HOME.. SAVE MONEY AND WORK ON TECHNIC…THE PROBLEM IS REAL..WILL ALWAYS BE THERE…THEY( BUGS) OUTNUMBERED US…AND WILL BE HERE WAY AFTER..WHEN WE PERISH…FACTS.

  2. I remember when he was chosen as the next iron chef. I thought, "Oh, no, this guy sure has a stick up his butt…". He sure lightened up from those days….😁. Mow he’s one of my favorites on food channels.

  3. Among the iron chef Symon is my favorite, first time i saw him when he joined the iron chef contest and won, i followed his Chews program …my
    Dream is to meet Symon in person and eat in one of his restaurant thst will be awesome…but i cannot afford it.☹️

  4. Symon will ALWAYS Be My Favorite Chef, When he completes on IRON CHEF AMERICA, I'm Glued to the Television!!!!!!!!!!!!!!!!

  5. I miss the show The Chew there are so many other shows that could definetly go on long hiatus. There are limited shows on Food Network anymore that I like. The competition shows have taken over what used to be good

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