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Food Quotes by Todd English

19 Food quotes by Todd English

All Food quotes Todd English’s page

Todd English brings a globe‑trotter’s curiosity to the kitchen. Across 19 concise statements he shares the flavors that sparked his imagination, the lessons learned from diverse cuisines, and the excitement of turning a recipe into an experience.

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Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

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It's wild how chefs have become like rock stars.

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Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

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My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

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I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis.…

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I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is…

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I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to…

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I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other…

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All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients…

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Some of the things I think I learned from that were very educational as far as just paying bills - the basics…

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Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail…

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I find more people want to eat a little less. My generation, we're all watching our figures. They want to go to…

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We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are…

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Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them…

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You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a…

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I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about…

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I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often…

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I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better…

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I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of…

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More by Todd English

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach.…

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I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

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Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

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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…

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My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

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Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented…

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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…

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Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So…

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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…

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…

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Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing…

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It's wild how chefs have become like rock stars.

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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…

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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…

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They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home.…

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