Tom Colicchio
Tom Colicchio
Thomas Patrick "Tom" Colicchiois 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...
NationalityAmerican
ProfessionChef
Date of Birth15 August 1962
CityElizabeth, NJ
CountryUnited States of America
belonged club swim
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
twitter wrestle
I don't have a Facebook page and I don't think I will but Twitter for me is a way to take control of the message. Kind of wrestle it back. It's something I'm enjoying.
afford best buy manipulate tastes
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 want to be the baddest guy in the kitchen and you want the person next to you to know it.
apply chefs last options process sure worked
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
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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. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.
anyone clean difference home kitchen looks organized
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.
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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.
favor kept last line messing next
I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'
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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?
maybe napkin pick
Don't touch my napkin. I do not want the server to pick up the napkin and put it on my lap. I know it belongs there; maybe I don't choose to put it there.
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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.
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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.
government junk kids telling
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.