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.

So you can say, 'Get Big Government out of here, and don't t

So you can say, 'Get Big Government out of here, and don't tell me what to eat,' but when kids are going to school, and they're being fed junk, we're pretty much telling them what to eat, and we're telling them junk is OK.

Recipes tell you nothing. Learning techniques is the key.

Recipes tell you nothing. Learning techniques is the key.

Even cooking at home, the difference between my wife cooking

Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.

Most cooks try to learn by making dishes. Doesn't mean you c

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.

There's a food revolution going on throughout the country. A

There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle.

You can buy a box of low-fat macaroni and cheese made with p

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.

You have to know the classics if you want to cook modern foo

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

We're adults. We're the ones who should teach the kids what'

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.

I think steak is the ultimate comfort food, and if you're go

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.

It's funny how I use social media because I don't use it to

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 y

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'

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?

A couple of months ago, I was down in Florida for the Food a

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!'

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

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

Asian food is very easy to like because it hits your mouth v

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.

In New York, I'll walk down the street and someone will say,

In New York, I'll walk down the street and someone will say, 'Nice show,' and that's it. If I'm at a food festival, it's open season.

We are not really privy to all that crazy stuff that goes on

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.

I started cooking in kitchens right out of high school, and

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.

As a chef, I had started working with groups like Share Our

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

Hunger is a political issue, and there are several things po

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.