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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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Tom Colicchio
Age: 62
Born: 1962
Born: August 15
Chef
Restaurateur
Elizabeth
New Jersey
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Industry
Hunger
Restaurant
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Banks
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Raising
Share
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More quotes by Tom Colicchio

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I can't deliver lines, but I can talk about food all night long.
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Mushrooms can be very fancy. It's the closest you can get to eating dirt.
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Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.
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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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You have to know the classics if you want to cook modern food.
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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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'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
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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.
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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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One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
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I don't really like money - I like the things you can buy with money.
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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'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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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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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.
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!'
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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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Every chef should have an understanding of pastries or desserts.
Tom Colicchio