by Maria Russo in Food Network Chef, Shows, July 6th, 2014
by Maria Russo in Food Network Chef, March 18th, 2014
As one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.
Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.
What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.
by Maria Russo in Food Network Chef, February 24th, 2014
Michael Symon may be a guru of all things pork, but at the 2014 South Beach Wine & Food Festival, he switched the focus from pig to chicken as he demonstrated to a standing room-only crowd the fundamentals of fried chicken. “If you learn the technique, you can make a thousand dishes,” he said, explaining his philosophy in the kitchen, which surely applies to the batter-fry process of chicken. He offered sun-soaked fans on the beach a how-to for making the crispiest, juiciest fried chicken yet — a set of must-know strategies that will yield consistent results every time. Read on below to learn Michael’s secrets, then after mastering his approach, update the process with your own ideas to accommodate your tastes.
1. “Buy the best chicken that you can afford.” The overall taste of the dish will be affected by the quality of ingredients that you use, and he says of the meat, “If it can be organic, great.”
2. Proper and frequent salting is key to any recipe. Not only does it add bold flavor, but it also acts as a tenderizer. “Make it rain,” he suggests of this crucial seasoning.
3. He opts for “a quick brine” of buttermilk to offer moisture and enhanced taste when making his fried chicken. This process is different from a traditional long brine, which many do to Thanksgiving turkeys, as this will not break down the meat too much.
by Maria Russo in Food Network Chef, January 9th, 2014
Whether it’s the bone-chilling weather, the short, darker days or the cozy sweaters and puffy coats, winter practically necessitates comfort food. And while you likely reach for all things cheesy, warm and hearty to feel soothed this time of year, so, too, do Food Network chefs. FN Dish caught up with Bobby Flay and Michael Symon at the Borgata Hotel Casino & Spa in Atlantic City, and we asked the guys to share their favorite sweet and savory indulgences. What we found out is that when it comes to comfort food, tried-and-true classics reign supreme.
Both Michael and Bobby agreed that a classic roast chicken is among their top dishes, but for Bobby, it has to come with the works. “I want the roasted chicken with all the roasted vegetables alongside of it that you cook with it [and] the pan sauce right out of the roasting pan,” he explained.
by Maria Russo in Food Network Chef, Holidays, December 18th, 2013
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Now a long-standing Iron Chef, Michael Symon had to earn his place in Kitchen Stadium through weeks of hard-fought battles on the first-ever season of The Next Iron Chef. He faced off against top rival chefs in the hopes of claiming the ultimate prize, and finally in 2007, Michael joined the ranks of The Chairman’s elite. He’s been battling competitors with sweet and savory Secret Ingredients ever since.
When it comes to his cooking style, Michael often celebrates the flavors of his Greek heritage and is especially keen on pork — any and all cuts of it. This meat man doesn’t shy away from bold flavors, letting everyday seasonal ingredients shine in order to create the freshest dishes, like Stewed Escarole with Feta, Grilled Rack of Pork with Cabbage, and Chicken-and-Dumpling Soup. Fans appreciate Michael’s straightforward approach to his recipes and ability to combine Kitchen Stadium-worthy flavor with home cook-friendly techniques — not to mention his signature, unmistakable laugh.
by Food Network Magazine in Food Network Chef, Food Network Magazine, November 30th, 2013
Whether it’s enjoying Grandma’s sprinkles-dusted sugar cookies and marshmallow-studded hot cocoa by her fireplace, singing along with your favorite carols in the car, or curling up on the couch and watching timeless Christmas movies, holiday rituals are an essential part of the season. For many, the celebration simply wouldn’t be complete without certain traditions. Just in time for the upcoming holidays, FN Dish sat down with Iron Chef Michael Symon during a recent trip to Atlantic City’s Borgata Hotel Casino & Spa to find out how he celebrates the season. Although much of his work takes him to New York City, he’ll be celebrating in his hometown of Cleveland this year, and when it comes to his seasonal sipper of choice, he’ll reach for rich hot cocoa over eggnog any day. Read on below to hear from Michael and learn more of his holiday must-haves.
Hot cocoa or eggnog: Hot cocoa
Gingerbread or sugar cookies: Gingerbread
The movie Christmas Vacation or Elf: Christmas Vacation
by Sarah De Heer in Behind the Scenes, Food Network Chef, July 12th, 2013
Check out Michael Symon’s New York City kitchen, then pick up some of his finds for your own kitchen.
by Simon Majumdar in Food Network Chef, Shows, June 2nd, 2013
It’s probably no surprise that if you ask Bobby Flay to choose between a burger and a hot dog, he’ll probably laugh and expect you to know better. But if given the choice between barbecue chicken and steak — what do you think he’d say?
FN Dish caught up with Bobby, Michael Symon, Guy Fieri, Marc Forgione, Masaharu Morimoto, Aarón Sánchez and Andrew Zimmern to ask them several grilling rapid-fire questions, perfect for the hot summer months.
Click play on the video above to hear what each had to say about charcoal and gas grills, hot dogs versus burgers and barbecue chicken versus steak.
Voice your opinion by voting in these polls
by Simon Majumdar in Food Network Chef, Shows, May 16th, 2013
Despite some extremely tough battles, it was Iron Chef Michael Symon who finally emerged victorious from the first-ever Iron Chef America: Tournament of Champions. He defeated Iron Chef Garces in a classic confrontation, claiming the title, as well as the bragging rights over his fellow members of the Kitchen Stadium club.
Before he went out to celebrate, I caught up with him and asked for his thoughts on the tournament and his victory.
Since you won, I’m assuming you think that the Tournament of Champions was a good idea. Would you still have felt the same if you had lost?
MS: I definitely still would have thought it was a great idea to have the Tournament of Champions, even if I hadn’t won it. But I’m not going to lie to you, I would have enjoyed it a whole lot less!
Bobby Flay didn’t take part in the tournament. Do you think that cheapens the title, and how do you think you would get on against Iron Chef Flay if you did battle him?
MS: You only have to look at some of the tough battles between the other Iron Chefs to know that Bobby’s absence did not weaken the tournament at all. Iron Chef Flay and I have known each other for so long and are such good friends that we have promised that we will never compete against each other. I know it’s a cop-out, but if we were forced to battle, I think it would probably result in a tie.
by Sarah De Heer in Food Network Chef, Shows, April 10th, 2013
Michael Symon was the first Iron Chef I ever encountered in person. And I am delighted to say that, during the last three years, I have had the opportunity to hear his all-too-famous laugh on many more occasions, both as a co-judge on The Next Iron Chef as well as when I am lucky enough to judge his battles in Kitchen Stadium.
Just before he entered into battle against his fellow Iron Chefs, I took the chance to catch up with one of my favorite Food Network chums and demand answers to the following questions.
You once told me that you feared only “My wife, my mother and God — not necessarily in that order.” But is there any chef that you would hate to come up against in Kitchen Stadium?
MS: Not really. That’s not because I don’t think there are any chefs out there that are better than me, but because I live for competition and the battles in Kitchen Stadium. So win or lose, there is no one I’d be afraid to go up against.
May Madness hits Food Network this spring as Iron Chefs battle it out — one-on-one — in the first-ever Iron Chef America: Tournament of Champions. With five episodes and a panel of revolving judges, the tournament features high-stakes, bracket-style battles between the best of the best in the culinary world. The tournament begins Sunday, May 5 at 10pm/9c with a face-off between the two newest Iron Chefs, Alex Guarnaschelli and Geoffrey Zakarian.
Get the full schedule