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. Tom Colicchio backcontrolenjoy Change image and share on social
Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing. Tom Colicchio changeevolvefeel Change image and share on social
Every chef should have an understanding of pastries or desserts. Tom Colicchio chefdessertpastry Change image and share on social
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. Tom Colicchio earlyflavorkid Change image and share on social
It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things - I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it, I do. Tom Colicchio funnyissuelot share on social
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. Tom Colicchio chefexperiencehit Change image and share on social
I want to feed my kid something that is real and not processed. It's hard to do. People are working and busy. The question is: Is it worth it? Is it worth stopping at the farm stand or supermarket to buy fresh ingredients? Tom Colicchio busybuyfarm share on social
I can't deliver lines, but I can talk about food all night long. Tom Colicchio deliverfoodline Change image and share on social
I hate okra and grated mountain yam for the same reason. They're both slimy. Tom Colicchio gratehatemountain Change image and share on social