Find the best quotes by Todd English.
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…
Some of the things I think I learned from that were very educational as far as just paying bills – the basics in dealing with…
Like anything, you don’t force kids to cook. It just becomes part of life – have them be around it, keep them informed – talk…
I’ve got a really great team around me. They’re the ones that are in the restaurants on a day to day basis. Anyone that’s good…
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…
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…
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…
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…
I love celery and people don’t use it a lot. Celery and flavors in that family – it really brightens and is refreshing.
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…
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 one…
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
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…
It’s wild how chefs have become like rock stars.
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…
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…
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…
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…
Spices are very hot, very hip. I love spices. I’ve always loved the Mediterranean flavors.
I find more people want to eat a little less. My generation, we’re all watching our figures. They want to go to the bar and…
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