Cache Quote 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.…

— Todd English

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

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

— Todd English

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

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

— Todd English

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

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

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

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

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

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

— Todd English

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