91 Quotes by Tom Colicchio

I can’t deliver lines, but I can talk about food all night long.

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.

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.

I know how to make sausage, and now that I’ve seen how laws are made, I’ll stick with sausage.

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.

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.

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.

Too often, chefs just want to experiment – they want to use liquid nitrogen before they know how to use heat.

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.