” 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. “


” 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. “


” 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. “


” 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. “


” 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? “


” I love celery and people don’t use it a lot. Celery and flavors in that family – it really brightens and is refreshing. “


” Brussels sprouts are misunderstood – probably because most people don’t know how to cook them properly. “



All 7 Todd English Quotes about People in picture


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
We have a training period, we have certain guidelines and structure. You can


I find more people want to eat a little less. My generation, we
I
I enjoy the creative side of the business side of being a restaurateur. That
I love celery and people don
Brussels sprouts are misunderstood - probably because most people don
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