Quotes by Tom Colicchio - Page 2

Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
Tom Colicchio / Chef
Clean
Cooking
Disaster
Organized
Home Cooking Me
Home Me Wife
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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.
Tom Colicchio / Chef
Home
Cooking
Mean
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If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.
Tom Colicchio / Chef
Cooks
Dining
Flavor
Meat
Steak
Taste
Better Always Something
Better Always Someone
Develops
Split
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Most cooks try to learn by making dishes. Doesn't 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 you're cooking.
Tom Colicchio / Chef
Bunch
Cooking
Dish
Go Home
Recipe
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Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.
Tom Colicchio / Chef
Chef
Ribs
Salmon
San Francisco
Seattle
Texas
Throwing
Unusual
Francisco
Shoot
Stereotypes
Top Chef
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There's the issue of hunger, and there's an issue of if you're going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down?
Tom Colicchio / Chef
Cost
Expensive
Hunger
Vegetables
Focusing
Fruits
Programs
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I dont know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.
Tom Colicchio / Chef
Kids
Curves
Vegetables
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If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long.
Tom Colicchio / Chef
All Night
Charity
Consistent
Plates
Produce
Thousand
Event
Gotta
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I don't know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.
Tom Colicchio / Chef
Corn
Obesity
Percent
Soda
Syrup
Vegetables
Whole Foods
Cheap
Feed
Curve
Foods
Fruits
Goes
Parents
Price
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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.
Tom Colicchio / Chef
Accomplished
Chef
Just One
Seasons
Well Known
Winner
Winning
Although
Show
Chefs
Talented
Numerous
Platform
Provides
Top Chef
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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.
Tom Colicchio / Chef
Kids
Home
Dollars
School
Tax Dollars
Tax
Good Home Food
Feed
Frankly
Quite Frankly
Regulate
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It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things - I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it, I do.
Tom Colicchio / Chef
Mess
Restaurants
Social Issues
Strikes
Few Things
Promote
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This is what people don't understand: obesity is a symptom of poverty. It's not a lifestyle choice where people are just eating and not exercising. It's because kids - and this is the problem with school lunch right now - are getting sugar, fat, empty calories - lots of calories - but no nutrition.
Tom Colicchio / Chef
Kids
Diet
Calories
Eating
Empty
Exercise
Lifestyle
Lunch
Nutrition
Poverty
Problem
School
Sugar
Now
Understand
Fat
Lots
Choice
Getting
Exercising
Symptom
The Problem With
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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.
Tom Colicchio / Chef
Asian
Easy
Flavor
May
Plus
Salty
Two
Food Sweet Your
Very
Around
Does
Hit
Differently
Distinct
Working
European
Mouth
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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.
Tom Colicchio / Chef
Asian
Sweet
Two
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Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Tom Colicchio / Chef
Color
Dark
Steak House
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I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Tom Colicchio / Chef
Bitter
Chocolate
Dry
Ends
Juicy
Meat
Preparation
Taste
Butter
Finish
Grill
Marks
Offer
Options
Stays
Tends
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I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
Tom Colicchio / Chef
Add
Boiling
Cubes
Flavor
Flower
Oil
Olive Oil
Sweat
Technique
Weird
Adding
Brings
Cover
Cut
Fried
Lemon
Olive
Serve
Stock
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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.
Tom Colicchio / Chef
New York
Running
Gravity
Lunatic
Years
Yelling
Certain Point
Figure
Raving
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Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
Tom Colicchio / Chef
Bunch
Chef
Feet
Select
Naturally
Chefs
Hang
Menu
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I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.
Tom Colicchio / Chef
Entertaining
Retarded
Skills
Believe End Of The Day Day
Chefs
End Of The Day
Show Off
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I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'
Tom Colicchio / Chef
Giraffe
Position
Favor
Look Me Day
Look Me Remember
Line
Messing
Quietly
Trail
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A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'
Tom Colicchio / Chef
Couple
Florida
Journalist
Laughed
Months
Restaurant Business
Thinking
Wine
Tv
Asked
Festival
Grabbed
Longer
Restaurant
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You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.
Tom Colicchio / Chef
Chef
Cooks
Restaurants
Age Me People
Assume
Certain Age
Double-Edged
Double-Edged Sword
Sellout
Sword
Top Chef
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Tom Colicchio Quotes - Page 2

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