Phrase by 'Tom Colicchio'
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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?
Author: Tom Colicchio - American ChefPeople , Hard , Busy , Stand
I don't 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.
Author: Tom Colicchio - American ChefKnow , Parents , Down , Vegetables
Every chef should have an understanding of pastries or desserts.
Author: Tom Colicchio - American ChefEvery , Understanding , Should , Chef
I'm 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.
Author: Tom Colicchio - American ChefGood , Color , Dark , Preparation
Hunger is a political issue, and there are several things politically that are keeping people hungry - not funding food stamps adequately, not funding school lunches adequately. So there is a political solution to the problem of hunger.
Author: Tom Colicchio - American ChefPeople , Political , School , Food
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.
Author: Tom Colicchio - American ChefYou , Important , Fat , Food
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.
Author: Tom Colicchio - American ChefYou , Think , Art , Cooking
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.
Author: Tom Colicchio - American ChefKnow , Long , Good , Night
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.
Author: Tom Colicchio - American ChefYou , Call , Chef , Kitchen
I hate okra and grated mountain yam for the same reason. They're both slimy.
Author: Tom Colicchio - American ChefHate , Reason , Same , Mountain
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