Tom Colicchio Quotes
-
Hunger is a political issue, and there are several things politically that are keeping people hungry - not funding food stamps adequately, not funding school lunches adequately. So there is a political solution to the problem of hunger.
→ -
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
→ -
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
→ -
One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
→ -
With conglomerates selling companies to liquidators, who close down plants and move to non-union areas, it's about time progressive union leaders step in to stop such job-losing tactics... ESOP should become a part of future bargaining packages!
→ -
I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment, but I think it has done so much for the public perception of what food can be.
→ -
It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.
→ -
I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.
→ -
When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.
→ -
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.
→ -
I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it.
→ -
I think the most effective way to run a kitchen is to teach, not to just yell.
→ -
As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.
→ -
A steak needs fat to taste great.
→ -
Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.
→ -
We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home, but we're feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I'd rather feed them better food.
→ -
People are not hungry because we dont produce enough. People are hungry for political reasons.
→ -
Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.
→ -
Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.
→ -
I get angry when I think that people are blatantly incorrect on matters of fact.
→ -
Once you have your basics down, you can start breaking the rules.
→ -
'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
→ -
You have to know the classics if you want to cook modern food.
→ -
Men with shaved heads are always better. Just ask my wife.
→ -
Every chef should have an understanding of pastries or desserts.
→ -
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
→ -
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
→ -
Mushrooms can be very fancy. It's the closest you can get to eating dirt.
→ -
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
→ -
I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.
→
Related Authors
-
Daniel Boulud Chef -
Lori Silverbush Film director -
Anthony Bourdain Chef -
Thomas Keller Chef -
James Beard Chef -
Wylie Dufresne Chef -
Daniel Meyer Restaurateur -
Todd English Chef -
Richard Blais Chef -
Mario Batali Chef -
Andy Cohen Host -
David Chang Chef -
Wolfgang Puck Chef -
Gail Simmons Television personality -
Bobby Flay Chef -
Emeril Lagasse Chef -
Eric Ripert Chef -
Padma Lakshmi Author -
Jacques Pepin Chef -
Gordon Ramsay Chef