Tom Colicchio
I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.
So you can say, 'Get Big Government out of here, and don't tell me what to eat,' but when kids are going to school, and they're being fed junk, we're pretty much telling them what to eat, and we're telling them junk is OK.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
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.
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.
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?
Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it.
You have to know the classics if you want to cook modern food.
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.
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.
Once you have your basics down, you can start breaking the rules.Collection: Basics
People are not hungry because we dont produce enough. People are hungry for political reasons.Collection: People
Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.Collection: Home
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.Collection: Use
Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.Collection: Sweet
Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.Collection: Dark
With conglomerates selling companies to liquidators, who close down plants and move to non-union areas, it's about time progressive union leaders step in to stop such job-losing tactics... ESOP should become a part of future bargaining packages!Collection: Wisdom
Mushrooms can be very fancy. It's the closest you can get to eating dirt.Collection: Mushrooms
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 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.Collection: Kids
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.Collection: Running