Tom Colicchio Quotes

'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.

Get to know the Chef and you will start to enjoy dining out even more.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

Cooks are an undervalued, awesome profession.

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.

One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.

I'm not a TV guy. I'm a restaurant chef and a businessman.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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I was a very good cook, and I knew I could build a business.

I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

If I owned a network, I would never let a guy just put people on without telling me who they are.

I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'

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

We are being super selective on who we bring in and really just trying to hire the very best.

I worked as a breakfast cook in a lot of different restaurants.

I was a part- time chef. I can cook you the best steak you've ever had.

I worked in a bunch of really tough kitchens, but when I got yelled at and screamed at, it wasn't really for being a woman. It was just for making a bonehead mistake.