“Tom knows what he’s doing. That’s why he’s a producer now. If Tom wasn’t a part of that it would have been a fucking disaster. Tom’s like, ‘Listen guys, food can’t wait. It’s not like clothing where you can sit there and take shots of it for an hour. They need to make two plates: you guys will shoot one plate and we have to taste the food while it’s hot; otherwise it’s not going to work.’” —Top Chef season-one winner Harold Dieterle, who now has three restaurants open and is finishing a book, still has plenty of love for Tom Colicchio. [Food Republic, Related]
Busy, busy, busy.