Todd English
Todd English
William Todd Englishis an American celebrity chef, restaurateur, author, and television personality, based in Boston, Massachusetts. He is best known for his restaurant, Olives, located in both Bostonand Las Vegas, plus his TV cooking show, Food Trip with Todd English, on PBS. In 2005 he was a judge on the PBS show Cooking Under Fire...
NationalityAmerican
ProfessionChef
Date of Birth29 August 1960
CountryUnited States of America
thinking people kitchen
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.
thinking interesting-situations people
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?
valentine heart thinking
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.
thinking light years
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.
celery family flavors love people
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
american-celebrity basically cooks fortunate management stayed
I have actually been very fortunate having the same people. The cooks come and go, but basically the management has stayed the same.
american-celebrity basics bills dealing education far involved learned life paying restaurant running
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.
anyone baby good great stifled
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.
american-celebrity dinner helped hung older party peel
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.
business fix good maybe night people please saturday seven six thousand
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.
bar cocktails couple eat few four home people sit table three watching
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.
people misunderstood brussel-sprouts
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
people training way
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.
couple wine home
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.