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… — Tom Colicchio Copy Share Image
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… — Tom Colicchio Copy Share
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the… — Tom Colicchio Copy Share
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show… — Tom Colicchio Copy Share
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How… — Tom Colicchio Copy Share
Hunger is a political issue, and there are several things politically that are keeping people hungry - not funding food stamps adequately, not funding… — Tom Colicchio Copy Share
If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out… — Tom Colicchio Copy Share
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… — Tom Colicchio Copy Share
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… — Tom Colicchio Copy Share
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook… — Tom Colicchio Copy Share
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about… — Tom Colicchio Copy Share
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat. — Tom Colicchio Copy Share
I dont know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in… — Tom Colicchio Copy Share
