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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.
Tom Colicchio
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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Would
Skills
Second
Veal
Learned
Butcher
Break
Butchers
Jobs
Knife
Every
Knives
Years
Six
Good
Legs
More quotes by Tom Colicchio
Recipes tell you nothing. Learning techniques is the key.
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Mushrooms can be very fancy. It's the closest you can get to eating dirt.
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Men with shaved heads are always better. Just ask my wife.
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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.
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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
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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.
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I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
Tom Colicchio
I get angry when I think that people are blatantly incorrect on matters of fact.
Tom Colicchio
I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.
Tom Colicchio
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.
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Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.
Tom Colicchio
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.
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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!'
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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.
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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.
Tom Colicchio
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!
Tom Colicchio
Every chef should have an understanding of pastries or desserts.
Tom Colicchio
In New York, I'll walk down the street and someone will say, 'Nice show,' and that's it. If I'm at a food festival, it's open season.
Tom Colicchio
I don't really like money - I like the things you can buy with money.
Tom Colicchio
I can't deliver lines, but I can talk about food all night long.
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