Phrase by 'Todd English'
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My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Author: Todd English - American ChefWhite , Favorite , Sauce , Spaghetti
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
Author: Todd English - American ChefPeople , Know , How , Misunderstood
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.
Author: Todd English - American ChefLife , You , Passion , Try
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Author: Todd English - American ChefLove , Always , Hot , Loved
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.
Author: Todd English - American ChefMore , Way , Chicken , Elegant
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.
Author: Todd English - American ChefTime , Never , Father , Cooking
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.
Author: Todd English - American ChefEnergy , Sports , Chef , Cooking
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.
Author: Todd English - American ChefAlways , Remember , Cool , Wife
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.
Author: Todd English - American ChefLife , Education , Think , Restaurant
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.
Author: Todd English - American ChefYou , People , Think , Understand
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