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
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.
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.
Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.
A steak needs fat to taste great.
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
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 do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.
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.
'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
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.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.
You have to know the classics if you want to cook modern food.
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.
I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.