Tom Colicchio

Tom explains that you can't be a great chef if you can't run a kitchen.

on Sep 6, 2007

Beware of little expenses; a small leak will sink a great ship. ~Benjamin Franklin I'd like to start by explaining my absence all these weeks on the Top Chef Web site -- this summer I opened a new Craft in Los Angeles, a big, ambitious place that gives me an excuse to troll the marvelous Santa Monica greenmarket for the kind of produce I dream of (delicate heads of cauliflower, rainbow-hued heirloom tomatoes, tiny little roma beans that would make you weep...) The opening was a success thanks to my hardworking (and very tired) staff, but the effort demanded my full attention day in and day out for the last three months. As the season unfurled, I hoped that the foodies among you would understand my single-mindedness and not hold it against me.

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