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A steak needs fat to taste great.

Tom Colicchio

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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Fatness
Steak
Fats
Taste
Great
Needs

More quotes by Tom Colicchio

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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.
Tom Colicchio
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One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
Tom Colicchio
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A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
Tom Colicchio
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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
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I don't really like money - I like the things you can buy with money.
Tom Colicchio
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I can't deliver lines, but I can talk about food all night long.
Tom Colicchio
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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.
Tom Colicchio
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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
Tom Colicchio
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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.
Tom Colicchio
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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.
Tom Colicchio
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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.
Tom Colicchio
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Men with shaved heads are always better. Just ask my wife.
Tom Colicchio
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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
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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
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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
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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
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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
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Recipes tell you nothing. Learning techniques is the key.
Tom Colicchio
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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
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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