I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key. — 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
