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63 quotes by Tom Colicchio

Thomas Patrick "Tom" Colicchio (/kɵˈliːkjoʊ/; born August 15, 1962) is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments. He has been the head judge on every season of Bravo reality TV show Top...
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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... →

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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... →

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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.

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I'm 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... →

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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.... →

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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.

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

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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.

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Hunger is a political issue, and there are several things politically that are keeping people hungry - not funding food stamps adequately, not... →

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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... →

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Recipes tell you nothing. Learning techniques is the key.

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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.

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

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