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All Quotes by author - Tom Colicchio
" 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!' "
Think
Long
Food
" A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate. "
Drop
Happen
Out
" 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. "
Money
New York
Chef
" 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. "
Mouth
Kind
You
" A steak needs fat to taste great. "
Great
Steak
Taste
" Buy the best you can find or afford and don't over manipulate it. If I cook a scallop, the best praise you can give me is that it tastes like a scallop. "
Me
Best
You
" 'Chef' doesn't mean that you're the best cook, it simply means 'boss.' "
Cook
Boss
Chef
" Don't touch my napkin. I do not want the server to pick up the napkin and put it on my lap. I know it belongs there; maybe I don't choose to put it there. "
Touch
Know
Choose
" Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there. "
Kitchen
Look
Me
" Every chef should have an understanding of pastries or desserts. "
Should
Every
Chef
" Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing. "
Changing
Season
Show
" 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. "
People
Problem
School
" I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen. "
Kitchen
Running
Chef
" 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. "
Pay
Spice
Deal
" I can't deliver lines, but I can talk about food all night long. "
I Can
Food
Talk
" 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. "
Top
Chef
Sometimes
" I don't have a Facebook page and I don't think I will but Twitter for me is a way to take control of the message. Kind of wrestle it back. It's something I'm enjoying. "
Page
Me
Kind
" I don't 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. "
Down
Want
Corn
" If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long. "
Know
Good
Charity
" If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat. "
You
Always
Better
" I get angry when I think that people are blatantly incorrect on matters of fact. "
Think
Get
Angry
" I hate okra and grated mountain yam for the same reason. They're both slimy. "
Both
Same
Reason
" I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower. "
Flower
Weird
Water
" 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. "
Good
Down
Day
" I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot. "
Experience
Pot
Chef
" I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage. "
Stick
Laws
Now
" I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this. "
You
Hip-Hop
Now
" I'm 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. "
Chocolate
Color
Good
" In an ideal world for me, school lunch would be free for everybody. "
School
Lunch
Ideal
" 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. "
Food
New York
Walk
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