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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
Thinking
Flavors
Like
Flavor
Patterns
Early
Kids
Young
Time
Think

More quotes by 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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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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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.
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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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
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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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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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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Recipes tell you nothing. Learning techniques is the key.
Tom Colicchio
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A steak needs fat to taste great.
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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I can't deliver lines, but I can talk about food all night long.
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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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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Mushrooms can be very fancy. It's the closest you can get to eating dirt.
Tom Colicchio
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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
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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'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
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You have to know the classics if you want to cook modern food.
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