Spices are very hot, very hip. I love spices. I’ve always loved the Mediterranean flavors. — Todd English
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to — Todd English
Some of the things I think I learned from that were very educational as far as just paying bills — Todd English
I think a lot of people have a misconception of what the kitchen is about, but you know — Todd English
Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. — Todd English
I believe in eating smaller meals more often throughout the day to keep the metabolism going. — Todd English
Absolutely, there is a connection between food and love. I always say, when there’s love — Todd English
Spices are very hot, very hip. I love spices. I’ve always loved the mediterranean flavors. — Todd English
I enjoy the creative side of the business side of being a restaurateur. That’s my thing. — Todd English
We’ll serve, on a good saturday night six or seven thousand people in all the restaurants — Todd English
I’ve got a really great team around me. They’re the ones that are in the restaurants on a day to day basis. — Todd English
My favorite thing is spaghetti with white clam sauce anywhere on the amalfi coast or the tuscan coast. — Todd English
I find more people want to eat a little less. My generation, we’re all watching our figures. — Todd English
Brussels sprouts are misunderstood – probably because most people don’t know how to cook them properly. — Todd English