What You Can Learn From Top Chef's Top Chef

Tom Colicchio explains what every man should keep in his fridge, why real cooks don’t need recipes, and why cans rule, whether you’re talking diet soda or tuna.

My three fridge essentials: “Always good cold cuts, like prosciutto, because that’s an easy snack. Fresca in cans. I remember years ago drinking it and loving it; then, all of a sudden, my wife started bringing it home and it was like, Wow, this is great. And always a hunk of Parmesan cheese. You can make a simple dish of olive oil, black pepper, pasta, and Parmesan, and that’s all you need.”

I can’t live without my… “Breville conical-burr coffee grinder. And the burr part is really important. The difference is, a blade cuts the beans; a burr grinds them.”

Best cut of steak: “Rib eye. It’s the most flavorful. You have to deal with a certain amount of fat, but fat’s good.”

If you’re going to own one knife… “Make it a ten-inch chef’s knife.”

My shaving technique: “Braun electric clippers. I use them on my head and my face. My beard is actually the same length as my hair, but it doesn’t look that way because it’s darker; my hair is all grayed out.”

Use more vinegar: “A lot of people don’t cook with vinegar, but it’s something we do at Craft. Like when you’re basting something with butter, add a shot of vinegar. It introduces a layer of acidity and cuts through the fat.”

Don’t have an oil crisis: “If you’re going to buy olive oil, buy it in something small. Most people don’t realize how quickly oil goes rancid.”

No salt, thank you: “The only reason they salt butter is to preserve it. You’re better off buying unsalted butter and adding salt to taste. For the home cook, I like Vermont cultured butter.”

Hooked on tuna: “It’s called American Tuna—great stuff. We started using it at ’wichcraft. Six fishing families in San Diego run it. It’s all pole-and-troll caught. They fillet the fish, seal the chunks in the can, and cook it in the can. No water, no salt, no oil, nothing. It’s really flavorful.”

Kitchen footwear: “Dansko clogs—rubber bottom. I’m not a Crocs guy. Actually, you know where I wear them? On my boat. Great for fishing. All the fishing guys I know wear them.”

My boat: “A yellow Contender, twenty-five feet. My biggest catch? A 170-pound striped marlin in Mexico. Threw it back. I only keep it if I know I’m going to eat it.”

Technique is king: “If you just follow recipes, you’re not teaching yourself how to cook. Once you understand technique—how to roast something, how to braise, how to sauté properly—you won’t need recipes anymore. You can start cooking your own food.”—AS TOLD TO ADAM RAPOPORT