Quotes by Todd English - Page 1

It's wild how chefs have become like rock stars.
Todd English / Chef
Chef
Rocks
Stars
Wild
Chefs
Rock Stars
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Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Todd English / Chef
Flavor
Hot
Spices
Loved
Flavors
Hip
Mediterranean
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My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Todd English / Chef
Favorites Things
Sauce
Spaghetti
White
Anywhere
Favorite Thing
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Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
Todd English / Chef
Brussel Sprouts
Brussels
Misunderstood
People
People Know Because
People Know How
Cook
Properly
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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.
Todd English / Chef
Celery
Refreshing
Love Family People
Flavors
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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.
Todd English / Chef
Guidelines
People
Structure
Training
Way
Anymore
Works
Talented
Period
Hire
Stifle
Talented People
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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 in such a way.
Todd English / Chef
Cache
Characteristics
Delicacy
Elegant
Turkeys
Way More Than
Chicken
Unlike
Presented
Such A Way
Turkey
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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 a coach. There are a lot of similarities to it.
Todd English / Chef
Food
Sports
Action
Camaraderie
Chef
Compare
Cooking
Energy
Coach
Often
Liked
Similarities
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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. Anyone that's good can't be stifled in any way. I don't baby people.
Todd English / Chef
Great Team
Restaurants
Good Great Me
Basis
Stifled
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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. People don't sit down at the table and have a whole three or four courses.
Todd English / Chef
Home
Couple
Wine
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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 night and he helped a lot. He helped peel asparagus; he hung out. It was great.
Todd English / Chef
Asparagus
Dinner
Dinner Party
Hung
Son
Helped
Peel
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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 as possible. We need fat in our diets and using the healthier fats is key.
Todd English / Chef
Diets
Fats
Ingredients
Keys
Nuts
Oil
Olive Oil
Spices
Fat
Extra
Fresh
Healthier
Olive
Organic
Virgin Olive Oil
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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 I tried to seek a little 'off the beaten trail,' but cool area.
Todd English / Chef
Beaten
Europe
Littles
Restaurants
Wife
Seek
Trail
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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 do you create new, interesting situations that keep people coming back?
Todd English / Chef
Interesting Situations
People
Thinking
Business Side
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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 great theatre, but it's not going to Broadway; it's just a different city.
Todd English / Chef
Boston
Broadway
Cities
Nervous
Theatre
District
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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 comes out that much better. And so I think Valentine's Day is a special day.
Todd English / Chef
Valentine
Valentine's Day
Feelings
Heart
Special
Thinking
Valentines Day
Love Good Food
Absolutely
Connection
Particularly
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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 - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.
Todd English / Chef
Opportunity
Cooking
Father
Miami
Pursued
Seven
Team
Bailing
Baseman
Began
Coach
Colleges
Ended
Larger
Opportunities
Teams
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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 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.
Todd English / Chef
Believe
Choices
Eating
Harder
Meals
Metabolism
Years
Believe I Believe Better
Deprive
Shape
Smaller
Throughout
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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 with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.
Todd English / Chef
Basics
Bills
Educational
Organization
As Far As
Dealing
Paying
Restaurant
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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 can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.
Todd English / Chef
Diet
Advice
Artificial
Healthy Diet
Ingredients
Loaded
Numbers
Sodium
Vegetables
Canned
Fresh
Jar
My Number One
Processed
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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 it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
Todd English / Chef
Handle
Kitchen
Mentality
Misconception
People
Pleasure
Thinking
People Know Understand
Grueling
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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 informed - talk about it. I try to relay my passion for it in these ways. The second you try to force anything on your own kid, they rebel.
Todd English / Chef
Kids
Passion
Trying
Cook
Life Passion Your
Informed
Relay
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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 places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love.
Todd English / Chef
Giving
House
Millennium
Seafood
Trying
Versions
Love Great Fish
Love Great Look
Fish
Classics
Fresh Look
Houses
Places
Update
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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 the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People don't sit down at the table and have a whole three or four courses.
Todd English / Chef
Cocktails
Courses
Figures
Glasses
My Generation
Snacks
Wine
Bar
Go Home
More People
Table
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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 that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.
Todd English / Chef
Please
Restaurants
Saturday
Saturday Night
Thousand
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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 healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.
Todd English / Chef
Light
Thinking
Years
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Todd English Quotes - Page 1

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