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As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

From Tom Colicchio

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?

From Tom Colicchio

You want to be the baddest guy in the kitchen and you want the person next to you to know it.

From Tom Colicchio

I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'

From Tom Colicchio

I think the most effective way to run a kitchen is to teach, not to just yell.

From Tom Colicchio

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

From Tom Colicchio

A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.

From Tom Colicchio

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.

From Tom Colicchio

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.

From Tom Colicchio

A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'

From Tom Colicchio

Tom Colicchio

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