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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Future
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Companies
Bargaining
Moving
Steps
Selling
Packages
Jobs
Leader
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Become
Economy
Plant
Plants
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Stop
Areas
Liberalism
Time
Wisdom
Losing
Progressive
Company
Step
Union
Politics
Close
Unions
Conglomerates

More quotes by 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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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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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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Recipes tell you nothing. Learning techniques is the key.
Tom Colicchio
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I don't really like money - I like the things you can buy with money.
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 can't deliver lines, but I can talk about food all night long.
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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You have to know the classics if you want to cook modern food.
Tom Colicchio
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A steak needs fat to taste great.
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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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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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 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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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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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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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 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 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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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