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Tom Colicchio Quotes


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Quotes by Tom Colicchio

Showing 31-40 of 63 Quotes by Tom Colicchio

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

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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

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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

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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

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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

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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

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I can't deliver lines, but I can talk about food all night long.

~Tom Colicchio

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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

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Every chef should have an understanding of pastries or desserts.

~Tom Colicchio

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In an ideal world for me, school lunch would be free for everybody.

~Tom Colicchio

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Biography

Nationality: American

Type: Chef

Born: August 15th, 1962

Links

Find Tom Colicchio on Amazon

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