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" A steak needs fat to taste great. "
Tom Colicchio
Great
Steak
Taste
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" I can't deliver lines, but I can talk about food all night long. "
Tom Colicchio
I Can
Food
Talk
" Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing. "
Tom Colicchio
Changing
Season
Show
" Men with shaved heads are always better. Just ask my wife. "
Tom Colicchio
Better
Wife
Always
" 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. "
Tom Colicchio
Me
Best
You
" You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important. "
Tom Colicchio
Real
You
Important
" Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around. "
Tom Colicchio
People
Win
Chef
" I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril. "
Tom Colicchio
Work
School
Great
" I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to. "
Tom Colicchio
Cooking
Parents
Swim
" 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. "
Tom Colicchio
You
Always
Better
" One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it. "
Tom Colicchio
Opening
Jobs
Restaurant
" 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. "
Tom Colicchio
People
Problem
School
" 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. "
Tom Colicchio
Touch
Know
Choose
" 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
Good
Down
Day
" 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. "
Tom Colicchio
Mouth
Kind
You
" 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. "
Tom Colicchio
Kitchen
Look
Me
" Recipes tell you nothing. Learning techniques is the key. "
Tom Colicchio
Learning
Nothing
You
" 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
Top
Chef
Sometimes
" You want to be the baddest guy in the kitchen and you want the person next to you to know it. "
Tom Colicchio
Guy
Kitchen
Person
" My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before. "
Tom Colicchio
Me
Process
Look
" 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
Food
New York
Walk
" I hate okra and grated mountain yam for the same reason. They're both slimy. "
Tom Colicchio
Both
Same
Reason
" Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere. "
Tom Colicchio
Chef
Stereotypes
New York
" 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. "
Tom Colicchio
Flower
Weird
Water
" My feeling is, if you're going to be called a celebrity, you might as well use it for some good. It's better to testify for school lunches in front of Congress than get drunk in a bar somewhere and misbehave. "
Tom Colicchio
Good
You
School
" 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. "
Tom Colicchio
Chocolate
Color
Good
" I think the most effective way to run a kitchen is to teach, not to just yell. "
Tom Colicchio
Think
Way
Teach
" A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate. "
Tom Colicchio
Drop
Happen
Out
" 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
Pay
Spice
Deal
" 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. "
Tom Colicchio
You
Art
Understanding
" Right now I am kicking around an idea to do a web talk show on a boat. Guests would come on and go fishing with me. I would like to take people who have never fished: You get them out on the water and they really open up. "
Tom Colicchio
People
Me
I Am