Tom Colicchio Reflects on Teaming Up with Fredrik Eklund: "It Was a Lot of Fun"
The #TopChef judge wants to help stock your pantry.
Back in September, Tom Colicchio and Fredrik Eklund caught our attention when they teamed up on The Beekman, a swanky hotel/residential building in New York City. It's a project that the Top Chef judge and Million Dollar Listing New York agent have been excited to work on together. "This is more about business and he's in real estate and I am doing a restaurant at 5 Beekman, a new hotel. And there's also a condo component of that and so he's selling the condos. And it was great," Tom told The Daily Dish. "[We had] this idea that for all the people coming into the condos that I would put together their pantry. And so Fredrik and I worked together on that. It was a lot of fun."
For those who are wondering what Tom will stock in those pantries, think essentials. "Well, great olive oils, sea salts. We have different things like lentils and beans, stuff you need in a pantry," he explained.
When he's not out conquering New York with Fredrik by his side, Tom also plans to continue to make waves in the food world in the new year. "There's a lot of things right now that we should be looking at in terms if our food system," the vocal food activist said. "One, is the amount of antibiotics that we're giving animals. As far as problems with bacteria that's become resistant to antibiotics, that's one thing."
Next on his agenda? Something he has been passionate about for years: labelling genetically processed foods. "I have no issue with the science. I think some of it's really good, in fact. But I still think we should label it," Tom said. "Especially now that the FDA has approved the use of genetically-modified salmon — I think it should be labeled. I think people should have a choice. And also, people need to understand labels. The idea that something could be labeled 'natural' it means really nothing."
Want to do your part to help Tom's fight? If you do anything in the new year, the Top Chef judge hopes you waste less food. "We waste 40 percent and we've got to embrace the idea of using things that maybe aren't perfect," he explained. "We've got to look at the sell-by dates; those aren't expiration dates."
