A Quote by Tom Colicchio
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.
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I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
I think that anybody can go home, put the record on, and listen to it note for note, but there's very little entertainment value in that, I believe. When you give people something visually entertaining to watch along with presenting the music, I feel it makes it a lot more interesting.
I can tell that sometimes I live a very good moment and I'm very joy- ful and optimistic, so I can see more bright colors in my collection. [laughs] Other times I feel so depressed and so sad and I see a lot of darkness. So it really depends. Of course, there are certain rules you have to operate by in terms of markets, and for summer and for winter. But at the end of the day, you are a person and you put a lot of yourself into the clothes. You know, I can never decide what I am going to wear on the day of the show. It depends a lot on which mood I wake up in that day, so I never know.
I'm surprised by how much I remember [on childhood on film]. I think it's just because I had these interesting moments. Of course, you never know when they're interesting moments, but there was a lot of stuff that I remember and have attached significance to later. I remember enough. I remember highlights.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
My sister is also retarded. Across the board. She's a one hundred per cent, honest to goodness, born that way retard. I learned a long time ago that if you're going to tell a story about your retarded sister, you need to mention she's retarded right off the bat or inevitably, at the end of the story, someone will say, What... is she, retarded? And then you have to go, Uh... yeah, she is. Followed by a lengthy, awkward silence.
For some ungodly reason, I end up being naked in a lot of stuff. But there is a certain grace and kudos that come with taking your clothes off on the first day, a respect that is given by the rest of the cast.
I was 12 and I remember everything. I mean, I had done two films before that. The first was actually with Amy Heckerling. It was so brilliant to work with her on my first film. Atonement was the third one I'd done, and I remember how it felt to arrive on set every day. I remember how it felt to get my wig off at the end of the day. I remember how hot it was.
I literally make music for my wife and my friends. I don't feel beholden to my fans. I don't even really know who they are. But, I know that this whole thing started with me making stuff that I got off on, and I've gotta believe that that's how it's going to end, too. That's the only way it can go. There are a lot of artists who have gotten pretty caught up in that. That's why I like the defeatist attitude. Just assume that no one is going to like it and that no one cares, and you'll end up making something that you really like.
It's very hard to get people, because it's just one of those things. I mean, everybody is working. And then during the off- season, it's easy, but we don't have the people during the off-season, because the club closes during off-season, so lot of people don't want a part-time job.
I'm making entertainment, but I'm making art. This is my art. Hopefully, it's profitable, hopefully it makes money, but at the end of the day I want it to be remembered for its artistic value as well as its entertainment value.
You can very often start a new season with a lot more viewers than you had, leaving off the season before. It's a chance to pull the show into a train station, stop the train, and let all these new viewers on, so you can tell a new story. In some ways, a second season is a chance to tell a brand new story that you can wrap up, at the end of it.
In the off season, you work out for two hours a day, and then you got all this other time off. I like doing other stuff. Football obviously isn't going to last a lifetime either, so it's always cool to get in front of a camera, do commercials, and do endorsements for products that you love.
I remember climbing Mont Ventoux at the end of the day, and it was so, so hard. You have already three, four hours in your legs of cycling, and then you have to climb probably the hardest mountain on the course. And then you have to ride back to your car and pack up your stuff.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I'm not a trained actor, so there was always going to be a certain amount of bringing my own... I was going to say skills but they're not really skills, it's just stuff that I know how to do I suppose.
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