Tom Colicchio to celebrate WHY I COOK at B&N-Paramus!

Join in Paramus, NJ on Tuesday, October 8th as we welcome 8-time James Beard Award-winning chef to discuss his new book . Get an unprecedented look inside the mind and kitchen of America’s top chef in this memoir and cookbook featuring meaningful dishes, gorgeous recipe shots, and images from Tom’s childhood.

Tom will be in conversation with a special guest.

**This is a discussion only event. There will be no signing line or photo-op.

To make this event safe and enjoyable for all attendees, please read the below guidelines ahead of buying a ticket, so you know what to expect on the day. To avoid disappointment, we must stress that there will be no access to the event for non-ticketholders.

• Barnes & Noble reserves the right to make new rules and orders in its sole discretion with regard to COVID-19 at any time and any person not abiding by the Barnes & Noble directives will be refused entrance or directed to leave the premises.

**A ticket includes

• **A ticket PER PERSON includes one presigned copy of , along with admission to the event space for the Talk/Q&A. (LIMITED QUANTITY AVAILABLE)**

Book Admission - $37.32 (Admission + one pre-signed copy of ): **LIMITED QUANTITY AVAILABLE**: A ticket PER PERSON includes:

• One pre-signed copy of .

• Admission to the event space for the Talk/Q&A with.

This is a discussion only event. No signing line or photo-op. All copies of will be pre-signed.

-->For tickets that include admission to the discussion, there are SEATED and STANDING tickets:

For Seated Tickets: Limited quantity is available and will be provided on a first-come, first-served basis. Purchase of a ticket guarantees entrance to the event for the discussion and signing. However, this ticket may not necessarily guarantee a seat at the event, as later arrivals may be placed in a line behind the seated audience.

For Standing Room-Only Tickets: Limited quantity is available and will be provided on a first-come, first-served basis. Purchase of a ticket guarantees entrance to the event for the discussion and signing. Ticket holders will be granted a standing view from behind the seated audience -- some views may be more limited/obstructed than others.

• Ticket holders will be admitted into the event beginning at 6 PM on the day of the event. Please have a copy of your ticket available (either printed out or on your phone) for check-in.

• **Masks are strongly recommended if you are not vaccinated.
• Any gifts for the author will be collected at check in.
• To avoid disappointment, we strongly advise you to arrive no later than the start time of the event. Late arrivals may not have the opportunity to enter the event space.
• No books or memorabilia will be signed at the event.

• No large bags will be permitted into the event.

• If you require special assistance or require a carer to be present, please contact the store in advance of the event.

• Barnes & Noble may cancel this event at any time with or without notice to the ticket holders.

• Some outside queuing may be required, so please do come dressed appropriately for all weathers.

• The exact time at which the event ends will be determined on the day.

• Due to health and safety and space limitations, those without a ticket will not be permitted to join the queue.

• All event guidelines are subject to change.

• If you have any additional questions, you can call the store directly at: (201) 445-4589.

Please note that Eventbrite is the only authorized dealer for this event. Each person must have a ticket to enter.

Attendees can receive refunds up to 1 day before your event start date. If you are unable to attend the event, Barnes & Noble - Paramus will hold your book for seven days after the event. Please contact the store to arrange your pickup.

Should this event be canceled due to changing COVID-19 concerns, all customers will be refunded their ticket price to the original method of payment per Eventbrite's refund policy.

Event guidelines are subject to change.

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ABOUT :

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City’s best restaurants, to the set of Top Chef and the stage of the Emmy Awards. Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that make up the course of his extraordinary life.

Along the way Tom reveals his struggle growing up with undiagnosed ADHD, his earliest mistakes in professional kitchens, stories from his time on Top Chef, and so much more. The recipes, which reconnect Tom to home cooking—his first love—are a combination of current Colicchio family favorites, such as Warm Eggplant Salad with Ginger, Chilis, and Fresh Herbs, and heirloom recipes passed down from Tom’s parents and grandparents, like his mother’s Crab Rice and his grandfather’s Beet Salad. Through these meaningful dishes, gorgeous recipe shots, and images from Tom’s childhood, Why I Cook is the most personal look into Tom’s life yet.

ABOUT:

Tom Colicchio is an 8-time James Beard Award-winning chef, and the owner of Crafted Hospitality, which includes New York City’s Craft, Temple Court, and Vallata; Las Vegas’ Craftsteak; and Small Batch in Garden City, New York. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent restaurants including The Quilted Giraffe, Gotham Bar & Grill, and Gramercy Tavern before opening Craft in 2001.
A vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary A Place at the Table about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington, D.C. where he has been a mainstay in our nation’s capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability, and nutrition over corporate interests.
Tom is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC, and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He is the host and executive producer of a new interactive cooking show, The Pantry, on Spirits Network.
Tom lives in Brooklyn with his wife and their three sons. When not in the kitchen, Tom can be found tending his North Fork, Long Island garden, fishing, or playing guitar.

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