American - Chef | August 15, 1962 -
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.
Tom Colicchio
StrengthFoodMoneyNew YorkChef
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?
FoodYouDownVegetablesHealthy
You want to be the baddest guy in the kitchen and you want the person next to you to know it.
KitchenYouPersonKnowWantNext
I think the most effective way to run a kitchen is to teach, not to just yell.
KitchenThinkTeachRunWayJust
I get angry when I think that people are blatantly incorrect on matters of fact.
AngryPeopleThinkMattersGetFact
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
WomenHappenOutPointBecauseDrop
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.
ExperienceMeChefKitchenPersonal
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.
New YorkWorldKitchenEnoughYou
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!'
BusinessFoodMeThinkRestaurant
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
FlowerTimeWaterSmallWeirdKind
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.
WorkFoodChefCrazySeasonsThree
I can't deliver lines, but I can talk about food all night long.
FoodNightLongI CanTalkLines
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