Tom Colicchio Launches New Cook-Memoir ‘Why I Cook’ During Tulsa Visit

Chef and restaurateur Tom Colicchio, renowned for his role as the head judge on the reality cooking competition “Top Chef,” has released a new book titled “Why I Cook.” The book merges culinary memoir with a collection of recipes, reflecting on Colicchio’s personal journey through the culinary world over more than four decades. The publication offers insight into his passion for cooking, inspired by experiences ranging from early childhood meals to prestigious kitchen environments.

Colicchio recently discussed the motivations behind his latest book during an appearance on “Good Morning America.” He stated that the idea for “Why I Cook,” which had been under contract for 15 years, was driven by a desire to express his creative inclinations beyond the confines of his restaurant ventures and television work. “While incredible opportunities continue to come my way, I feel confident enough these days that unless a proposal excites me creatively, I’m not interested,” he explained.

A winner of eight James Beard Foundation Awards, Colicchio remarked that his view of success has evolved. “My definition of success has grown beyond James Beard Awards and stars in the New York Times to include the health of my relationships both with my loved ones and with the people I am blessed to work with,” he remarked. In the book, Colicchio emphasizes the importance of cooking for family and friends, which he identifies as his primary source of fulfillment.

The release of “Why I Cook” includes an upcoming book signing event in Tulsa, Oklahoma, where Colicchio will meet with readers and enthusiasts at the Food Bank of Eastern Oklahoma. The event is scheduled for October 15 and is organized by Magic City Books, with part of the proceeds going to support the food bank. Tickets, which cost $42, include a copy of the book.

“Why I Cook” is published by Artisan Books and consists of ten memoir chapters along with 60 recipes. The narrative transcends mere recipe sharing, as it delves into Colicchio’s past, recounting memories such as fishing trips with his grandfather and his formative years as a young chef in New York City. This blend of personal and professional anecdotes serves to inspire both culinary professionals and home cooks by allowing them to recreate some of his cherished recipes.