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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Art
Crafts
Think
Starts
Thinking
Push
Grown
Cooking
Foods
Materials
Realm
Belief
Craft
Understanding
Realms

More quotes by 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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Men with shaved heads are always better. Just ask my wife.
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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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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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
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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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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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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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Recipes tell you nothing. Learning techniques is the key.
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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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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I can't deliver lines, but I can talk about food all night long.
Tom Colicchio
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Every chef should have an understanding of pastries or desserts.
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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You have to know the classics if you want to cook modern food.
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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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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I get angry when I think that people are blatantly incorrect on matters of fact.
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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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