Tom Colicchio Quotes
A collection of quotes by Tom Colicchio.
Tom Colicchio is a renowned American chef, restaurateur, and culinary personality. Born on August 15th, 1962, in Elizabeth, New Jersey, Colicchio developed a passion for cooking at an early age. After studying at the Culinary Institute of America, he embarked on a successful culinary career that earned him multiple accolades and changed the landscape of American cuisine.
Colicchio made a name for himself as the head chef of New York's renowned restaurant, Gramercy Tavern, where he gained critical acclaim and a James Beard Award. In 2001, he opened his flagship restaurant, Craft, which swiftly became a prominent culinary destination. Additionally, he founded Crafted Hospitality, a hospitality group overseeing several renowned eateries across the United States.
Widely recognized for his appearances on the popular cooking competition show, Top Chef, Colicchio has been a recurring judge and a prominent advocate for sustainable and ethical food practices. His dedication to these causes led him to co-found Food Policy Action, a non-profit organization that aims to hold politicians accountable for food-related policies.
Throughout his career, Tom Colicchio has been celebrated for his innovative approach to cooking and his commitment to supporting local farmers and artisans. With his numerous successful ventures and unwavering commitment to quality, he has established himself as one of the most influential figures in the American culinary world.
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.
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.
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.
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.