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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Think
Thinking
Flavors
Like
Flavor
Patterns
Early
Kids
Young
Time

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I don't really like money - I like the things you can buy with money.
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Men with shaved heads are always better. Just ask my wife.
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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
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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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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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You have to know the classics if you want to cook modern food.
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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.
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I get angry when I think that people are blatantly incorrect on matters of fact.
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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.
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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.
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A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
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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.
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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.
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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.
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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.
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Mushrooms can be very fancy. It's the closest you can get to eating dirt.
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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.
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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.
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A steak needs fat to taste great.
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