A Quote by Tom Colicchio
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
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Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
I was an amateur - I am an amateur - and I intend to stay an amateur. To me an amateur photographer is one who is in love with taking pictures, a free soul who can photograph what he likes and who likes what he photographs.
It's turned into a world of amateurs. There are amateur actors making millions of dollars, amateur cinematographers, amateur directors... Jesus, these amateur directors can get deals for anything. Another comic book? Oh, very good.
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.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
The amateur has a long list of fears. Near the top are two: Solitude and silence. The amateur fears solitude and silence because she needs to avoid, at all costs, the voice inside her head that would point her toward her calling and her destiny. So she seeks distraction. The amateur prizes shallowness and shuns depth. The culture of Twitter and Facebook is paradise for the amateur.
I can't justify taking one minute of free time for myself. I'm restless to do things. Anything! Hell, I'll watch Top Chef and I think, "God, maybe I could be a chef," I'll watch a dancing show and think, "God, maybe I can be a dancer." I mean, that's how I got into acting. I visited an improv show and thought, "Hey! I could do this." It sounds like arrogance, but I don't think it is... just an ambition to reach out and touch something new.
I lost an amateur fight where it was supposed to be my last amateur fight before going pro and people were like, 'Oh, you think you're going to make this? You just got knocked out as an amateur?' And I went on to win 13 fights straight and become a world champion, the best in the world.
I'm an amateur at music and an amateur at most things. I like the idea of offering some music and some records and a website to people who feel perplexed.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
It's ridiculous having the pros in an amateur sport, but at the same time, there's a lot of pros who are going to struggle over three rounds.
TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.
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