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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Ever
Clams
Firsts
Seafood
First
Restaurant
Restaurants
Quick
Opening
Pretty
Jobs

More quotes by 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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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.
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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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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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I get angry when I think that people are blatantly incorrect on matters of fact.
Tom Colicchio
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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.
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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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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A steak needs fat to taste great.
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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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.
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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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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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 deliver lines, but I can talk about food all night long.
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 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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Recipes tell you nothing. Learning techniques is the key.
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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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
Tom Colicchio