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It's wild how chefs have become like rock stars.

Todd English

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Todd English
Age: 64
Born: 1960
Born: August 29
Chef
Restaurateur
Amarillo
Texas
William Todd English
Chef
Wild
Rock
Rocks
Stars
Become
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Chefs

More quotes by Todd English

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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
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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
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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
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Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
Todd English
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Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Todd English
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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
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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
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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
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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
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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
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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
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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