|

|

Advertisements

Tom Colicchio Quotes

Once you have your basics down, you can start breaking the rules Picture Quote #1

There’s the issue of hunger, and there’s an issue of if you’re going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down? Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Advertisements

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Mushrooms can be very fancy. It’s the closest you can get to eating dirt Picture Quote #1

Advertisements

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 Picture Quote #1

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 Picture Quote #1

One of the first jobs I ever had was opening clams in a seafood restaurant, so I’m pretty quick at it Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Advertisements

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!’ Picture Quote #1

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 Picture Quote #1

We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren’t around. I expected Top Chef to last three or four seasons and we are now shooting season ten Picture Quote #1

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? Picture Quote #1

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 Picture Quote #1

We’re adults. We’re the ones who should teach the kids what’s good to eat. I don’t think the government should ever regulate what we eat at home, but we’re feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I’d rather feed them better food Picture Quote #1

Advertisements

My son, before he went to school, he’d eat pretty much everything. Then as soon as he went to school, he got some peer pressure, and other kids would say, ‘Oh, you’re gonna eat that. That’s horrible. That’s disgusting.’ Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

A lot of professions happen to be male-dominated because women drop out at a certain point. It’s unfortunate Picture Quote #1

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 Picture Quote #1

1 2

Friendship Quotes

Motivational Quotes

Inspirational Quotes

Advertisements

Text Quotes

Once you have your basics down, you can start breaking the rules (Tom Colicchio Quotes) There’s the issue of hunger, and there’s an issue of if you’re going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down? (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) 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 (Tom Colicchio Quotes) 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 (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) 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. (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) Mushrooms can be very fancy. It’s the closest you can get to eating dirt. (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) One of the first jobs I ever had was opening clams in a seafood restaurant, so I’m pretty quick at it. (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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!’ (Tom Colicchio Quotes) 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 Quotes) We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren’t around. I expected Top Chef to last three or four seasons and we are now shooting season ten. (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) We’re adults. We’re the ones who should teach the kids what’s good to eat. I don’t think the government should ever regulate what we eat at home, but we’re feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I’d rather feed them better food. (Tom Colicchio Quotes) My son, before he went to school, he’d eat pretty much everything. Then as soon as he went to school, he got some peer pressure, and other kids would say, ‘Oh, you’re gonna eat that. That’s horrible. That’s disgusting.’ (Tom Colicchio Quotes) 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 Quotes) 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 Quotes) 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 Quotes) A lot of professions happen to be male-dominated because women drop out at a certain point. It’s unfortunate (Tom Colicchio Quotes) 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 Quotes)

1 2