Michael Symon is one of the most respected and well-known chefs in America. As an Iron Chef on Food Network and a restaurateur with over two dozen restaurants across the country, he has earned praise for his skills in the kitchen and his unique, bold flavors. When Symon shares insights into his cooking style and philosophy, home cooks listen eagerly to learn from a culinary master.
In interviews and profiles, Symon has revealed many details about his tastes and preferences when it comes to kitchen design and equipment. As a professional chef who spends long hours cooking in restaurant kitchens, he has strong opinions about what works best for productivity, efficiency and creativity. Examining Symon’s perspectives provides helpful guidance to anyone looking to upgrade or optimize their own home kitchen.
Michael Symon’s Thoughts on Key Kitchen Features
Quality Cookware and Appliances
According to Symon, quality pots, pans and cooking equipment are essential in any kitchen. He recommends investing in sturdy, high-heat cookware made of materials like stainless steel. In terms of appliances, he relies on powerful gas stovetops in his restaurants and appreciates brands like Wolf and Viking for home kitchens. Symon also states the importance of having a powerful blender, stand mixer and food processor to save time on prep work.
Adequate Counter Space
In interviews, Symon has emphasized the need for ample counter space in the kitchen. He prefers large islands or wide expanses of countertop to allow room for food prep. Symon also likes open shelving and rail systems for hanging utensils to maximize vertical storage and keep counters clutter-free.
Good Lighting
Proper lighting is key for Symon when cooking. He recommends installing pendant lights or track lighting over main work areas in the kitchen. Undercabinet lighting can also help illuminate countertops during food prep. Symon says natural light is ideal, so he looks for kitchens with big windows when possible.
High-Quality Knives
A knife enthusiast, Symon believes home cooks need a set of sharp, high-quality knives. He suggests investing in a chef’s knife, paring knife, serrated bread knife and utility knife at minimum. Symon stores his knives on magnetic strips or in knife blocks for easy access while cooking. He also uses a honing steel and sharpening stones to maintain edges.
How Symon’s Restaurant Kitchens Influence His Home Cooking
With years of experience owning and operating busy restaurant kitchens, Symon has developed preferences for high-powered commercial equipment and generous prep space that allow him to work quickly and efficiently. He looks to recreate some of the functionality of his commercial kitchens in his home cooking spaces.
Powerful Ventilation
Commercial restaurant stoves require strong ventilation to manage the smoke, grease and heat they generate. Symon knows the importance of a powerful range hood in the home kitchen too. He looks for models with at least 600 CFM for effective ventilation when cooking at high heat.
Sturdy Work Tables
The wide, sturdy stainless steel tables in restaurant kitchens provide ample room for prep work, and Symon tries to get the same functionality from his home kitchen islands. He looks for islands made of durable materials that can withstand heavy use and offer plenty of surface area.
High BTU Burners
Restaurant ranges have high BTU commercial burners that allow chefs to boil water or stir-fry quickly at intense heat. Symon prefers gas stovetops with at least 18,000 BTUs in his home kitchens to match some of that power when cooking at home.
Double Ovens
To keep up with demand, restaurant kitchens usually have multiple ovens. Symon replicates this in his home with double wall ovens, which allow him to cook different dishes at different temperatures simultaneously.
How Symon’s Cooking Philosophy Shapes His Kitchen
Beyond the practical elements of kitchen design, Symon also chooses features and equipment that facilitate his overall approach to cooking. His kitchens reflect his bold, intense flavors and flexible, improvisational style.
Spice Organization
Symon is known for bold seasoning and layers of flavor. To fuel his creative spice blends, he organizes spices neatly in his kitchen either in a dedicated cabinet or attractively lined up on shelves. Keeping spices visible helps spark inspiration.
High-Heat Tools
Symon embraces woks, blowtorches, griddles and other high-heat tools to create intense flavors. His kitchens always include a powerful gas stove and ventilation to allow this type of cooking. He may also incorporate outdoor grills and smokers.
Flexible Work Spaces
Improvisation is key to Symon’s cooking, so his kitchens have movable carts, comfortable stools and open areas without clutter. This allows him to move freely, grabbing ingredients and tools to experiment spontaneously.
Specialty Appliances
Unique appliances like smokers, deep fryers and pizza ovens support Symon’s diverse repertoire of recipes. He chooses appliances that allow him to explore any type of cuisine from the comfort of home.
Key Takeaways from Symon’s Kitchen Tastes
For home cooks, considering Michael Symon’s opinions and experiences when designing and equipping their kitchens can provide helpful guidance. Keep these main takeaways in mind:
- Invest in quality cookware, knives and small appliances for optimal results.
- Maximize counter space and storage with islands, shelving and hanging racks.
- Ensure adequate lighting over prep areas and at counters.
- Opt for powerful commercial-style ventilation and high-BTU burners.
- Allow room for flexible movement and improvisation during cooking.
- Organize spices neatly to inspire flavor creativity.
- Select any specialty equipment needed for preferred cuisines.
At the end of the day, the most important factor is how well a kitchen facilitates the joy of cooking delicious food. With his expertise, Symon offers useful perspective on creating spaces tailored for culinary success.
Frequently Asked Questions About Michael Symon’s Kitchen Tastes
What type of cookware does Michael Symon prefer to use?
Symon recommends quality stainless steel cookware that can withstand high heat. He says all home cooks should invest in sturdy pots, pans and baking sheets.
What kind of appliances does Symon like in his kitchen?
Powerful gas stoves, commercial-style hoods and double ovens are some of Symon’s must-have appliances. He also appreciates high-speed blenders, stand mixers and food processors.
Why does Symon emphasize ample counter space?
With his restaurant experience, Symon knows that generous counter space allows room for multiple dishes prepped at once. He prefers large islands and expansive counters.
How does Symon store and organize his knives?
Symon keeps knives easily accessible on magnetic strips or in knife blocks. Proper knife storage keeps the blades safe while allowing quick access when cooking.
How do commercial kitchens influence Symon’s home cooking spaces?
Symon replicates the power of commercial appliances like powerful gas burners in his home kitchen. He also mimics the ample prep space of restaurant tables with large kitchen islands.
Why does Symon keep his spices organized in his kitchen?
Neatly organized spices help spark Symon’s creativity for intense, flavorful dishes. Keeping spices visible inspires unique blend ideas.
What type of lighting does Symon suggest for home kitchens?
Symon likes ample lighting over prep areas and islands. He suggests pendant lights, track lighting or undercabinet lights to illuminate work spaces.
What specialty equipment might Symon incorporate based on his cooking style?
To facilitate diverse cuisines, Symon may use equipment like smokers, deep fryers, high-heat woks and outdoor grills in his home kitchen.
Why are high BTU commercial burners important in Symon’s kitchen?
The intense heat from commercial-style burners allows Symon to properly sear, stir-fry and boil at high temperatures for bolder flavors.
How does Symon create flexible work spaces tailored to improvisation?
Symon keeps counters and floors clear and uses movable carts and stools so he can move freely and grab ingredients to experiment.
The Evolution of Michael Symon’s Tastes and Kitchens
Early Influences: Family Traditions and Humble Beginnings
Michael Symon’s kitchen tastes took root during his upbringing in a Greek and Sicilian family in Cleveland, Ohio. Cooking traditional family recipes as a child with his grandmother and aunts taught him how flavor builds through layers of seasonings. Symon learned to make the most of simple ingredients. Early modest kitchens with small appliances and limited space also shaped his ability to improvise.
Starting Out: Making It Work in First Restaurant Kitchens
When Symon opened his first restaurant in 1997, he dealt with cramped, suboptimal kitchens that lacked storage and sufficient equipment. But challenges cooking in these small spaces fueled his creativity and scrappy, adaptable approach. He learned to plan compactly and multitask efficiently. Working within limitations ultimately strengthened his skills.
Expanding and Upgrading: More Space and Commercial Equipment
As his reputation grew, Symon opened larger restaurants with room for commercial ranges, ventilation, stainless steel tables and expanded prep areas. He continued improving his knowledge of commercial-grade equipment. The spacious kitchens allowed him to handle higher volume while maintaining quality.
Current Home Kitchen: Blending Professional Power and Personal Style
Today Symon’s home kitchens, like in his Cleveland and New York City residences, blend attributes of his past experiences. He combines the powerful, sturdy equipment of a commercial kitchen with family touches and decorative flair. There are commercial-style stainless steel tables and pots, along with hanging copper pans, colorful ceramics, and family photos.
The Next Generation: Inspiring New Home Cooks
As a father raising young daughters, Symon now approaches his home kitchen with an eye toward fostering the next generation of cooks. His kitchen needs to accommodate a family’s varied needs. He focuses on kid-friendly organization, storage and appliances suitable for all ages to gain confidence and independence in the kitchen.
Design Elements of Michael Symon’s Signature Restaurant Kitchens
Over his long restaurant career, Symon has opened over two dozen establishments ranging from casual burgers and BBQ to fine dining. Though they serve different cuisines, many share common design themes that optimize workflow and hospitality.
Open Kitchen Layouts
Symon prefers open kitchens that showcase the action and energy of cooking. Stainless steel tables, shelves and equipment are kept tidy but not hidden away. Open kitchens invite guests to view the culinary team in action.
Strategic Stations
Grouping like tasks together in stations makes the kitchen layout efficient. There are typically stations for grilling, sautéing, baking, garnishing, dishwashing and expediting orders in an intuitive assembly line.
Ample Landing Space
Symon knows additional counter space is critical when chefs work together to time dishes properly. He allows room around stations for landing platters, cutting boards and plates so cooks can keep up with orders.
Flexible Lighting
With adjustable pendant lights over key stations, Symon ensures cooks have ample task lighting as needed. Softer lighting out front keeps the right ambiance for dining guests.
Bold Decor Choices
Even in quotidian back-of-house spaces, Symon expresses his bold point of view. Vivid orange walls, colorful tilework and customized graphics give his restaurant kitchens signature style.
High-Performance Equipment
Symon’s kitchens incorporate top-tier commercial ranges, ventilation, refrigeration and cooking tech to deliver precise results efficiently. He invests in performance to uphold standards.
Streamlined Storage
Cabinetry, shelving and organizers keep tools accessible without clutter slowing down cooking. Symon examines kitchen workflow to determine optimal storage arrangements.
Michael Symon’s Best Tips for Home Cooks
With decades of experience as a professional chef and restaurateur, Michael Symon has accumulated wisdom to share with home cooks looking to step up their skills. He offers practical tips that don’t require expensive equipment, just a commitment to technique and flavor.
Keep a Quality Knife Sharp
A sharp knife makes prep easier and safer. Invest in a good chef’s knife and keep it honed with a sharpening steel. Never put knives in the dishwasher.
Boost Flavor with Finishing Salt
Add a sprinkle of coarse finishing salt like Maldon before serving to amplify flavors. The salt’s delicate crunch and pure salty punch balance dishes.
Embrace Fats for Flavor
Don’t be afraid to cook with fat sources like olive oil, butter and schmaltz. In moderation, fats carry flavor and make food satisfying.
Taste and Adjust
Taste dishes throughout cooking to adjust seasonings until the flavor “pops” perfectly. Never serve food you haven’t tasted.
Let It Rest
Allowing meat to rest after cooking allows juices to redistribute evenly. Don’t slice right away or flavorful juices will spill out.
Cook Pasta Correctly
Pasta cooked properly in abundantly salted water retains texture and grabs sauce nicely. Don’t rinse after draining.
Keep Herbs Fresh
Store herb bunches like flowers by trimming stems and placing them in water. Covering loosely with plastic wrap also works.
Embrace Umami Flavor
Umami-rich ingredients like soy sauce, miso and Parmesan provide savory depth. Symon uses them often in marinades, broths and sauce.
Work Clean
Clean as you go to stay organized during cooking. Immediately wipe down spills, take out trash and wash used tools.
Trust Your Tongue
Taste thoughtfully and pay attention to how flavors strike your palate. Confidently season based on your discerning taste buds.
3 Signature Michael Symon Recipes to Try at Home
Symon’s recipes emphasize bold, complex flavors, often influenced by his Greek and Italian heritage. Here are some signature Michael Symon dishes home cooks can recreate successfully:
Grilled Skirt Steak with Chimichurri
Marinated in a savory blend then grilled to juicy, charred perfection. Served sliced with a bright, herby chimichurri sauce.
Roasted Bone Marrow with Parsley-Caper Gremolata
Beef marrow bones roasted until spreadable, topped with a kicky blended gremolata sauce. Served with crusty bread for spreading.
Pork Ribs with Cleveland BBQ Sauce
Slow-cooked, fall-off-the-bone pork ribs lacquered in a slightly spicy, tangy barbecue sauce with pronounced smoke flavor.
Michael Symon’s Favorite Ingredients
Spices and Herbs
Symon loves packing bold punch with spices like smoked paprika, coriander, mustard and chili powders. He also favors bright Mediterranean herbs like oregano, parsley and mint.
Pork and Beef
Hearty cuts like pork shoulder, brisket and skirt steak are right in Symon’s wheelhouse. He transforms tough cuts into fork-tender bites with adept seasoning and cooking.
Tomato Products
Sweet roasted tomatoes, rich tomato paste and tangy sundried tomatoes provide deep flavor in Symon’s recipes. He also makes great use of ketchup in glazes and sauces.
Dairy
Butter, cream and Greek yogurt add appealing richness and creaminess to Symon’s dishes. Parmesan and feta provide salty, savory accents.
Citrus
Lemons, limes and blood oranges are mainstays in Symon’s recipes, providing brightness and acidity to balance his bold flavors. Zest and juice do the trick.
Michael Symon’s Essential Kitchen Tools and Equipment
Beyond major appliances, these are some go-to gadgets and gear Symon relies on:
- Stainless steel prep tables
- Heavy pots and pans
- Cast iron skillets
- Commercial-style ventilation hood
- Powerful blender like Vitamix
- Instant-read thermometer
- Food processor
- Honing steel
- Quality chef’s knife
- Tongs, spatulas and wooden spoons
- Kettle grill for live fire cooking
- Stand mixer
- Sheet pans and baking sheets
Michael Symon’s Top Tips for Setting Up a Home Kitchen
To help home cooks configure a cooking space optimized for preparing delicious meals, Symon suggests:
- Maximize natural light with big windows and skylights.
- Incorporate custom organizational solutions like spice racks.
- Install commercial-style appliances if possible: Ventilation is crucial.
- Optimize counter space with kitchen islands. Portable carts add flexibility.
- Choose surfaces that tolerate heat, stains, and wear-and-tear.
- Ensure adequate power outlets and high-volume ventilation.
- Position appliances in a convenient working triangle arrangement.
- Include a comfortable space to sit, snack and unwind. Kitchens aren’t just for cooking!
Conclusion
Michael Symon’s passion, creativity and technical prowess as a chef have made him a culinary icon. By thoughtfully considering his opinions and insights on kitchen design and equipment, home cooks can glean helpful guidance to create inspiring and highly functional cooking spaces of their own.
Symon knows how kitchen features and layout facilitate efficacy and enjoyment in cooking. His preferences reflect years of professional experience as well as enthusiasm for welcoming family meals. By investing in quality equipment, emphasizing generous prep space and work areas, and allowing room for culinary creativity, home cooks can honor the guidance of this chef master.
Ultimately, there is no single perfect formula for designing a kitchen. But listening to an expert like Chef Symon share their perspective can help home cooks identify the elements that will serve their needs, cooking style and household best. With tailored spaces where everything has its place and every tool serves a purpose, chefs both acclaimed and amateur can transform cooking from necessary chore to enjoyable, nourishing ritual.
