I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.

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• Tom Colicchio:

  When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The ol

• Tom Colicchio:

  A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist g

• Tom Colicchio:

  Asian food is very easy to like because it hits your mouth very differently than European food does

• Tom Colicchio:

  I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, a

• Tom Colicchio:

  We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and ta

• Tom Colicchio:

  Right now I am kicking around an idea to do a web talk show on a boat. Guests would come on and go

• Tom Colicchio:

  I can't deliver lines, but I can talk about food all night long.

• Alice Waters:

  The biggest thing you can do is understand that every time you're going to the grocery store, you'r

• Alice Waters:

  A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's alwa

• Alice Waters:

  Food culture is like listening to the Beatles - it's international, it's very positive, it's invent