Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors. — Todd English Copy Share Image
I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis.… — Todd English Copy Share Image
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is… — Todd English Copy Share Image
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to… — Todd English Copy Share Image
I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other… — Todd English Copy Share Image
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly. — Todd English Copy Share Image
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast. — Todd English Copy Share Image
Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them… — Todd English Copy Share Image
You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a… — Todd English Copy Share Image
I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better… — Todd English Copy Share Image
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often… — Todd English Copy Share Image
I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about… — Todd English Copy Share Image
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of… — Todd English Copy Share Image
All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients… — Todd English Copy Share Image
Some of the things I think I learned from that were very educational as far as just paying bills - the basics… — Todd English Copy Share Image
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail… — Todd English Copy Share Image
We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are… — Todd English Copy Share Image
I find more people want to eat a little less. My generation, we're all watching our figures. They want to go to… — Todd English Copy Share Image
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach.… — Todd English Copy Share
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing. — Todd English Copy Share
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly. — Todd English Copy Share
I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how… — Todd English Copy Share
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast. — Todd English Copy Share
Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented… — Todd English Copy Share
I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or… — Todd English Copy Share
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So… — Todd English Copy Share
All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium… — Todd English Copy Share
We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe… — Todd English Copy Share
Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing… — Todd English Copy Share
I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At… — Todd English Copy Share
I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and… — Todd English Copy Share
They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home.… — Todd English Copy Share
