Tom Colicchio

Discover the 10 best quotes by Tom Colicchio. Make your own poster too.

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.

Tom Colicchio

age

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!'

Tom Colicchio

business

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.

Tom Colicchio

business

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

Tom Colicchio

food

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.

Tom Colicchio

food

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.

Tom Colicchio

food

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.

Tom Colicchio

food

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

Tom Colicchio

food

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.

Tom Colicchio

food

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

food

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