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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. "
Tom Colicchio
Stick
Laws
Now
Related Quotes:
" 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
" This is what people don't understand: obesity is a symptom of poverty. It's not a lifestyle choice where people are just eating and not exercising. It's because kids - and this is the problem with school lunch right now - are getting sugar, fat, empty calories - lots of calories - but no nutrition. "
Tom Colicchio
People
School
Problem
" In an ideal world for me, school lunch would be free for everybody. "
Tom Colicchio
School
Lunch
Ideal
" 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
" 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
" 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. "
Tom Colicchio
Kitchen
Running
Chef
" 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
" 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
" 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 remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting. "
Tom Colicchio
Believe
End
End Of The Day
" 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
" 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
Money
New York
Chef
" I think the most effective way to run a kitchen is to teach, not to just yell. "
Tom Colicchio
Think
Way
Teach
" 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. "
Tom Colicchio
Think
Travel
Parents
" Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented. "
Tom Colicchio
Winner
Chef
You
" 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
" 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. "
Tom Colicchio
Kitchen
You
Enough
" 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
" Every chef should have an understanding of pastries or desserts. "
Tom Colicchio
Should
Every
Chef
" Most cooks try to learn by making dishes. Doesn't 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 you're cooking. "
Tom Colicchio
Try
Looking
Cooking
" 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
" 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
" I want to feed my kid something that is real and not processed. It's hard to do. People are working and busy. The question is: Is it worth it? Is it worth stopping at the farm stand or supermarket to buy fresh ingredients? "
Tom Colicchio
Farm
Stand
People
" You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV. "
Tom Colicchio
Chef
Age
People
" I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.' "
Tom Colicchio
Day
Remember
Me
" 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. "
Tom Colicchio
Experience
Pot
Chef
" I get angry when I think that people are blatantly incorrect on matters of fact. "
Tom Colicchio
Think
Get
Angry
" 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
" 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
Think
Time
Comfort
" There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle. "
Tom Colicchio
You
Country
Down