91 Quotes by Tom Colicchio

Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.

I get angry when I think that people are blatantly incorrect on matters of fact.

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.

Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

Recipes tell you nothing. Learning techniques is the key.

When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.

Every chef should have an understanding of pastries or desserts.

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.