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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
Kids
Young
Time
Think
Thinking
Flavors
Like
Flavor
Patterns
Early

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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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You have to know the classics if you want to cook modern food.
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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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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.
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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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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 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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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 know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
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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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A steak needs fat to taste great.
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Every chef should have an understanding of pastries or desserts.
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I get angry when I think that people are blatantly incorrect on matters of fact.
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