On judging Burger Bash: As a judge who's trying to remain unbiased, Zakarian doesn't believe in favorites or front-runner bias. When judging burgers, he pulls the patty out of the burger to taste the beef unadorned. "I want to taste the beef first — I don't care what they put on it," he says.
On advice for those new to an event like Burger Bash: The Iron Chef suggests trying first-timers new to the competition first over legendary names; sometimes they provide a new, unexpected perspective.
See what's in the pipeline for him when you keep reading.
On a follow-up cookbook to 2006's Town/Country: Geoffrey's working on two cookbooks with Random House, one to drop in 2014, and the other slated for 2016. "They're pantry-related," he says of the two titles, which have yet to be named; they'll focus on making the most of ingredients cooks readily have at home.
On what's keeping him busy: The Food Network star plans to open a steakhouse in New York. In addition, he's set to launch Ocean Blue by Geoffrey Zakarian — what he calls a "luxury seafood concept" in May of this year. One of the new challenges on the chef's horizon? Carefully curating a mix of fresh and frozen seafood to ensure that exceptional fare is served throughout a weeklong journey abroad.
— Additional reporting by Nicole Perry