” 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. “


” Recipes tell you nothing. Learning techniques is the key. “


” 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. “


” 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. “


” 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? “


” You want to be the baddest guy in the kitchen and you want the person next to you to know it. “


” 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. “


” 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! “


” 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. “


” 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. “



All 10 Tom Colicchio Quotes about You in picture


I call all chefs
Recipes tell you nothing. Learning techniques is the key.


Buy the best you can find or afford and don
You hit a certain age and - especially because of TV - the young cooks coming up say,
There
You want to be the baddest guy in the kitchen and you want the person next to you to know it.
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
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said,
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
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.
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