Tom Colicchio Quotes

Some venues are better run than others. Sometimes it's just maddening to deal with full dinners being served in front of your face. You can have a good or bad show anywhere.

If it doesn't taste good it doesn't go on the menu.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

I was working in restaurants as a captain and as a waiter.

People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

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.

I wouldn't mind having a nice little restaurant.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

The food business is very tough, but there's also a lot of love and very giving.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

I went in saying I wanted to be the food guy.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

The one thing that I'm in charge of in this wedding is the food.

When I had a job catering, I catered a wedding for the Smashing Pumpkins bassist in Indiana. And I served Billy Corgan shrimp off a tray.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

I've always had a dream of owning a restaurant.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

I ended up wanting to be a cook and hold my own in a restaurant.