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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!' "
" A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate. "
" 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. "
" 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. "
" A steak needs fat to taste great. "
" 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. "
" 'Chef' doesn't mean that you're the best cook, it simply means 'boss.' "
" 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. "
" 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. "
" Every chef should have an understanding of pastries or desserts. "
" Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing. "
" 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. "
" 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. "
" 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. "
" I can't deliver lines, but I can talk about food all night long. "
" 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. "
" 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. "
" 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. "
" 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. "
" 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. "
" I get angry when I think that people are blatantly incorrect on matters of fact. "
" I hate okra and grated mountain yam for the same reason. They're both slimy. "
" 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. "
" 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. "
" 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. "
" I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage. "
" 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. "
" 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. "
" In an ideal world for me, school lunch would be free for everybody. "
" 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. "
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