We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore. — 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 Image
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 Image
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly. — 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 is, how… — 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
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 Image
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 great theatre, but it's not going to Broadway; it's just a different city. — 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 Image
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 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 that maybe… — 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 in dealing… — Todd English Copy Share Image
