25 Tom Colicchio Quotes for You to Enjoy

Tom Colicchio

American Chef

Born: Aug 15, 1962

Food Me People School Think You

Related authors: Bobby Flay Christina Tosi David Chang Emeril Lagasse Giada De Laurentiis Julia Child Samin Nosrat Thomas Keller

'Chef' doesn't mean that you're the best cook, it simply means 'boss.' Tom Colicchio

Best You Boss Simply Chef Mean Means Cook

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 Problem School Poverty Lunch Sugar Symptom Nutrition Kids Obesity Eating Lifestyle Empty Because Exercising Understand Calories Lots Getting Diet Just Where The Problem With Choice Now Right Fat

Every chef should have an understanding of pastries or desserts. Tom Colicchio

Understanding Every Desserts Chef Should

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

Food People Problem School Political Several Adequately Hunger Hungry Solution Food Stamps Issue Politically Stamps Keeping Things Funding

You have to know the classics if you want to cook modern food. Tom Colicchio

Food You Classics Know Modern Want Cook

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

Food You Mouth Sweet Distinct Kind Easy Plus Like Because Around Does Very Salty Hit Than Hits May Maybe Flavor Asian Working Your European Works Differently Things Two

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

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

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

You Running Kitchen Call Chef Chefs Cook Cooks

I hate okra and grated mountain yam for the same reason. They're both slimy. Tom Colicchio

Hate Both Mountain Same Reason

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

Me You Age People Will Young Group Assume Other Top Top Chef Say TV Restaurants Something Come Because Chef Coming Doing Up Sellout Hit Than Anymore Them Double-Edged Double-Edged Sword Certain Should Certain Age Who Cooks Whole Sword

I think the most effective way to run a kitchen is to teach, not to just yell. Tom Colicchio

Think Way Run Kitchen Most Yell Effective Effective Way Just Teach

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

Time Water Flower Add Adding Out Kind Small Weird Cubes Cover Fried Stock Just Oil Lemon Which Little Flavor Sweat Cut Then Really Boiling Serve Technique Olive Olive Oil Brings

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

Buy Home You Cooking Try Looking Recipe Market Something Stuff Most Make Learn Without Making Go Go Home Bunch Dish Dishes Mean Then Means Cook Farmers Cooks Now

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it. Tom Colicchio

First Jobs Restaurant Pretty Had Opening Quick Seafood Ever

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

You Son School Pressure Before Other Other Kids Peer Peer Pressure Everything Say Kids Would Eat Some Pretty Horrible He Soon Got Oh Disgusting Gonna Then Much

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

Buy Food You Cheese Made Important Worried Macaroni High More Box Real Nonsense Different Using Four Fat

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

You Challenges People Win Sometimes Think Unless Kind Tried More Menu Select Put Feet Know Around Chef Chefs Very Five Quickly Bunch Times Hang Maybe Just Certain Naturally Who Things Four

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 Eat Price Deal How Lot Medication

It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things - I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it, I do. Tom Colicchio

Funny Music Me Passion Social Media Few Think Strikes Mine Promote Restaurants Something Share Mess Because Around How Issues Lot Few Things Want Social Much Social Issues Use Media Things

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 Great Business Cooking People School Out High Would High School No Idea Great People Kitchens Had No-One Idea Course Because Go Lot Want Turn Next Should Lucky Right Started

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