Tom Colicchio

Michelin stars should be abolished because there is no baseline for modern comparison

Quite frankly, I would rather not see stars anymore at all. Nowadays it's just how you compare. And there's a pizzeria in Jersey City that is great, but it got three stars. How do you compare that with three stars that, you know, Jean-Georges got? So there's no baseline for understanding what that review even means anymore. That's why I think they should just get rid of the stars.

New York is the best food city in America

I think New York is, but I just spent some time in Chicago. I got to say, Chicago is really great... but for me, New York is home and New York has great food. And especially like people think New York and they're thinking Manhattan, you go to Flushing, Queens... you can get like a hundred different things.

ADHD is an asset for professional chefs

I think if you actually really did a study, you'd find that a probably a greater percentage than the regular population has ADHD. I think it is when you're... hyper-focused... if you need to be in a situation where there's constant stuff coming at you and you need that stimulus working in the kitchens... I could cook 20 things at a time because it just felt right. I was in my zone.

The idea that you shouldn't eat seafood at a restaurant on Mondays is a total myth

No, that was never true. That was a whole Bourdain thing that was in his book... It depends on the restaurant. Yes, there are plenty of restaurants that do that... but the stuff that we're buying is typically more expensive... that's not a universal thing.

Leftover Thai or Chinese food is best eaten cold directly from the fridge

Thai, Chinese... cold in front of the refrigerator in the morning. It doesn't get any better than that. Thai and Chinese is the correct answer. Cold. Don't heat it up.

The ultimate leftover life hack is the 'Stuffing Waffle'

I like taking my stuffing leftover stuffing and putting into a waffle machine. No batter, just straight stuffing, pressing waffle, and then the turkey over the top of that. The gravy on top of that. And now we're talking.