Top 10 Todd English Quotes

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Last Updated on May 30, 2021

Great
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Nov 07, 2020

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.

Business Side
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Nov 07, 2020

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?

Good
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Nov 07, 2020

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.

Flavors
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Nov 07, 2020

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

Favorite Thing
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Nov 07, 2020

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

Know
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Nov 07, 2020

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

More
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Nov 07, 2020

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.

Baseman
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Nov 07, 2020

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.

Cooking
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Nov 07, 2020

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.

Cool
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Nov 07, 2020

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.

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