A Quote by Tom Colicchio
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.
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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.
You have choice. You can select joy over despair. You can select happiness over tears. You can select action over apathy. You can select growth over stagnation. You can select you. And you can select life. And it's time that people tell you you're not at the mercy of forces greater than yourself. You are, indeed, the greatest force for you.
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.
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.
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 kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
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.
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
Truly, the challenges we face are not Democratic challenges or Republican challenges. In fact, they are not political challenges at all; they are fiscal challenges, and educational challenges, and the challenges of figuring out how to take care of each other...
Truly, the challenges we face are not Democratic challenges or Republican challenges. In fact, they are not political challenges at all; they are fiscal challenges, and educational challenges, and the challenges of figuring out how to take care of each other.
I fire very little because I try to be very careful when I select people. If you know how to select, you don't fire often.
Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
A patient doesn't select his physical ailments. They happen to him. You could just as well ask when you are eaten by a crocodile, 'How did you select that crocodile?'. Nonsense. He has selected you. The patient doesn't even select the symptoms unconsciously. That is an extraordinary exaggeration of the subject to say he was choosing such things. They get him.
Chefs don't become chefs just to earn stars - that's not the goal.
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