A Quote by Tom Colicchio
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
I just try to make sure every day that I'm blessed to live on this earth that I seize that day. I'm 25 and, you know, I know with each passing second, I'm getting older. So, I might well seize every single one of those seconds and make sure I'm doing as much as I possibly can in the community to know we worked hard for this and to instill that into everybody around me is truly my goal.
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.
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.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.
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.
'Sleepless' was a script that had been written by three or four other writers before me, and it never really worked, but it had this amazing ending on the top of the Empire State Building that just worked, no matter what came before it.
So when somebody asks me to make a decision about a situation, I don't offer a solution, I ask a question: What are our options? Give me the good, give me the bad, give me the pretty, give me the ugly, give me the impossible, give me the possible, give me the convenient, give me the inconvenient. Give me the options. All I want are options. And once I have all the options before me, then I comfortably and confidently make my decision.
A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.
As a woman in sport media, you have to be smart. You use what you can to your advantage and make sure you know what you're talking about or you're A) not going to last very long or B) never going to get a good job. I think we've come a long way and probably still have a ways to go, but... I just don't take any of this super seriously. I'm not curing cancer and I'm not a doctor. It's just television. I don't know why some people get so worked up about it.
I'd love to do well on a big weekend with people watching and cheering, of course. But it's not fair to create an expectation level before I know what is realistic. I want to finish as well as possible. Is that top 20? Top 15? Top 25? You just have to play it by ear.
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
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