Tom Colicchio and the Shrimp Hazing Incident

About this episode

Tom Colicchio reflects on his career and the evolution of restaurant culture.

On the 25th anniversary of his groundbreaking restaurant Craft, and 20th anniversary of Top Chef, Tom Colicchio reflects on his path from teenage short-order cook to one of the defining figures in American dining. He opens up about ADHD, a dangerous road not taken, a surprise appearance by a Jacques Pépin cookbook, the moment he chose cooking over everything else, and why he’s now pushing for better work-life balance in restaurant culture. Visit foodandwine.com/tinfoilswans for more. Episode Art Courtesy of Food & Wine / Daniel Brennan Learn more about your ad choices. Visit podcastchoices.com/adchoices

People in this episode

Host: Food & Wine

Guest: Tom Colicchio

Topics covered

• restaurant culture
• cooking journey
• ADHD
• work-life balance
• American dining

Keywords

• Tom Colicchio
• Craft
• Top Chef
• ADHD
• restaurant culture
• work-life balance
• cooking

Mentioned in this episode

Organizations: Craft, Top Chef

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