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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
Experiments
Heat
Use
Often
Nitrogen
Chefs
Liquid
Chef
Experiment

More quotes by 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.
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I get angry when I think that people are blatantly incorrect on matters of fact.
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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.
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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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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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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!
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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.
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I don't really like money - I like the things you can buy with money.
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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.
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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.
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A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
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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 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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Every chef should have an understanding of pastries or desserts.
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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!'
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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'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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Men with shaved heads are always better. Just ask my wife.
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Recipes tell you nothing. Learning techniques is the key.
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