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Tom Colicchio Quotes
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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.
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.
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
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.
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.
Men with shaved heads are always better. Just ask my wife.
You have to know the classics if you want to cook modern food.
You want to be the baddest guy in the kitchen and you want the person next to you to know it.
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.
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.
I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment, but I think it has done so much for the public perception of what food can be.
It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.
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?
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Alice Foote MacDougall
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