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
One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it. Tom Colicchio clamjobopen Change image and share on social
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? Tom Colicchio bringcostcut share on social
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. Tom Colicchio belongchooselap Change image and share on social
Right now I am kicking around an idea to do a web talk show on a boat. Guests would come on and go fishing with me. I would like to take people who have never fished: You get them out on the water and they really open up. Tom Colicchio boatfishguest share on social
You want to be the baddest guy in the kitchen and you want the person next to you to know it. Tom Colicchio baddestguykitchen Change image and share on social
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 caloriecomfortfood Change image and share on social
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate. Tom Colicchio dominatedrophappen Change image and share on social
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 in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long. Tom Colicchio charityconsistentevent share on social
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. Tom Colicchio bigcookcut share on social
