Recipes tell you nothing. Learning techniques is the key.
Recipes tell you nothing. Learning techniques is the key.
Author: Tom Colicchio
Most cooks try to learn by making dishes. Doesn't 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 you're cooking.
Most cooks try to learn by making dishes. Doesn't 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 you're cooking.
Even cooking at home the difference between my wife cooking and me cooking is major. When my wife cooks the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
Even cooking at home the difference between my wife cooking and me cooking is major. When my wife cooks the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
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.
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.
It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things – I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it I do.
It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things – I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it I do.
I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment but I think it has done so much for the public perception of what food can be.
I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment but I think it has done so much for the public perception of what food can be.
There's a food revolution going on throughout the country. And it doesn't matter if you're down south up north in Maine if you're out west in Portland or Seattle.
There's a food revolution going on throughout the country. And it doesn't matter if you're down south up north in Maine if you're out west in Portland or Seattle.
We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home but we're feeding them in school with tax dollars. Quite frankly if my tax dollars are being spent to feed kids I'd rather feed them better food.
We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home but we're feeding them in school with tax dollars. Quite frankly if my tax dollars are being spent to feed kids I'd rather feed them better food.
We are not really privy to all that crazy stuff that goes on in the show. I go to work eat and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
We are not really privy to all that crazy stuff that goes on in the show. I go to work eat and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
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.
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.
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?
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?
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.
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.