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 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.
Once you have your basics down, you can start breaking the rules.
Mushrooms can be very fancy. It's the closest you can get to eating dirt.
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 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.
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.
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.
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.
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.
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.
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.
If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.