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Other authors named Todd:
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Author's popularity: 3
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Popularity: 2
Vote: | Boston is made up of a bunch of neighborhoods really, so we found Charlestown - they were just redoing it and there was an interesting little main street with gas lamps. It was quaint; it had a really nice thing going on there. So, I had the opportunity. I opened up the restaurant and the rest is history. |
Popularity: -2
Vote: | First of all, when it comes to food, the Italians believe that nothing should be wasted or overlooked. As for what kind of dishes they like to prepare, turkey is a popular choice. With its interesting components from white breast meat to dark leg meat, it adapted extremely well to what the Italians love to cook. |
Popularity: 1
Vote: | 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. |
Popularity: 4
Vote: | I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love. |
Popularity: 3
Vote: | I had always been in the kitchen and had some management experience, but I never ran the front nor ran a whole restaurant. |
Popularity: 0
Vote: | I have actually been very fortunate having the same people. The cooks come and go, but basically the management has stayed the same. |
Popularity: 2
Vote: | I haven't done it yet, but things like that come to mind. It's almost like salt-roasting, but it's pepper-roasting. |
Popularity: -2
Vote: | 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. |
Popularity: 2
Vote: | 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. |
Popularity: 2
Vote: | I studied and lived cooking at the Culinary Institute of America in Hyde Park, New York. It provided me with the discipline I needed. Then after graduating with honors in 1982, I began honing my craft with apprenticeships in fine restaurants in New York, France and Italy. |
Popularity: 1
Vote: | 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. |
Popularity: 2
Vote: | I think that studying in Italy really opened my eyes to many different ways of preparing items such as turkey. I learned that turkey does have a place on the menu because it has such great versatility. Americans should view turkey as the Europeans do: as another alternative. One that is low in fat and can be mixed with a wide variety of items. |
Popularity: 2
Vote: | I think you have to find your favorite restaurant, or find a restaurant you like, get to know the people, and ask them if you can volunteer. Most people will let you do that, observe, hang out in the kitchen, see what you're getting into. Tell them the reason why you want to do it. |
Popularity: -1
Vote: | 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. |
Popularity: 1
Vote: | I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great theatre, but it's not going to Broadway; it's just a different city. |
Popularity: -1
Vote: | I'm hoping to do a lot of experimentation at the W (Hotel) in New York at Union Square where we're going to be doing the breakfast. It'll be opening in November. It's designed by David Rockwell. |
Popularity: -2
Vote: | In fact our turkey chops have developed quite a cult following. My customers actually yell at me when I take it off the menu. |
Popularity: 1
Vote: | It's like professional athletes - when you see a great golfer swing a golf club or a great tennis player swing a racquet - they make it look so easy. The kitchen is the same thing - if it's a professional kitchen, they can make it look a lot easier than it is, and when you really get in there you realize that it's not that easy. |
Popularity: -3
Vote: | 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. |
Popularity: -2
Vote: | Like I said, turkey is so versatile and is light, yet rich in flavor, so I use it in a number of recipes. Some of my favorites include turkey chops, turkey osso bucco, turkey scaloppini and turkey comfit. |
Popularity: 0
Vote: | Of all the places I've studied, Italy was where I really found myself. I loved the rustic sensibility in how they prepared their food, particularly in the Piedmont Region. This area's rich resources and agriculture, as well as its French, Arabic and Italian influences, makes the cooking very interesting. |
Popularity: -1
Vote: | 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. |
Popularity: -1
Vote: | Sometimes the biggest challenge is recruiting; sometimes it's bringing them up through the ranks. They come in as either bussers or line cooks, and then as they progress, I move them up to give them new challenges. That's part of what I'm doing too - with the growth (restaurant expansion), I have the opportunity to give people new challenges. |
Popularity: 2
Vote: | 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. |
Popularity: 4
Vote: | 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. |
Popularity: 2
Vote: | We'll make chops out of the breast meat, something else from the thighs and we'll set aside and save the wings until we have enough to serve one night. We'll take the bones out of the wings and then stuff them with a fruit stuffing or fois de gras and then roast them and serve as an appetizer or even an entree. |
Popularity: 2
Vote: | We're talking about an industry that's really changing, really moving - we have to look at it very differently now. If you don't look at it differently, you're not going to maximize the potential of it. You have to use the talent you have, use the people because the bottom line is that this business is still a people business and always will be. |
Popularity: 3
Vote: | We're trying to get hooked up with this new Internet service, which films with live cameras in the kitchens connected to the Internet. We'll actually be putting it in Kingfish Hall (opened July 1 in Boston) and in Washington (Olives Restaurant). I'll be able to dial them up anywhere I want and see what's going on in the kitchen. |
Popularity: 1
Vote: | We're working on the television shows. I'm also working on a cooking academy, which will be a combination of a school for the chefs in my company with a school with classes for adults with different cooking stations - learning how to make drinks, working with wood-burning ovens - things like that. We have a lot of things in the works. |
Popularity: 1
Vote: | 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. |
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Biography
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Todd English is an American celebrity chef
English is chef and owner of Olives in Charlestown, Massachusetts. Olives began as a 50-seat storefront restaurant, which drew national and international attention with Todd's interpretive rustic Mediterranean cuisine. Olives has since expanded. Other Olives locations include: Olives New York in the W Hotel at Union Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, D.C. and Olives Aspen at the St. Regis Hotel in Aspen, Colorado. Todd has also opened Greg Norman's Australian Grille in Myrtle Beach, South Carolina with golf great Greg Norman, and KingFish Hall, in Boston's historic Faneuil Hall. Todd also has four Figs restaurants in the greater Boston area, and two locations at New York's La Guardia Airport. He opened Rustic Kitchen, a casual restaurant in Faneuil Hall, Tuscany, an Italian restaurant at Mohegan Sun, and Bonfire, a steakhouse celebrating ranch cooking from around the world.
Olives has received numerous accolades including being voted one of the "Top Ten Restaurants" by Esquire magazine, "Best New Restaurant" by Boston magazine, "Best Food" by Gourmet magazine and is consistently named "Boston's #1 Favorite Restaurant" by Zagat. Figs has been named "Best Pizza" by Boston magazine, USA Today, Zagat and Cooking Light magazine. The Boston Herald also awarded the Figs concept three stars.
his credits as a celebrity chef include: Cooking In with Todd English, produced by Connecticut Public Television, Iron Chef USA on UPN, Martha Stewart Living, TVFN's Chef du Jour, The Main Ingredient, In Food Today, Bobby Flay's Food Nation, CBS's This Morning, Live with Regis and Kelly, NBC's Today Show, Discovery Channel's Great Chefs of the Northeast series, WGBH's Hot Off the Grill, and public television's America's Rising Star Chefs.
...(more on Wikipedia)
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Todd English".
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