All Todd English Quotes
- They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People… Bar
- 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 can… Advice
- Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I… Area
- 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 50… Believe
- Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly. Brussel Sprouts
- 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 do… Business
- I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued… Bailing
- Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them informed - talk… Becomes
- Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors. Always Loved
- 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… Been
- Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in… Cache
- Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food… Absolutely
- My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast. Amalfi
- I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There… Action
- 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 places… All
- It's wild how chefs have become like rock stars. Become Like
- I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also… Able
- 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… Avocado
- 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
- Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with… Basics
- I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he… Asparagus