American - Chef | August 2, 1958 -
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
Tom Douglas
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It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
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Customers are more friendly when they've had a meal.
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I love being able to help promote Seattle to travelers worldwide.
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Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.
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I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
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Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?
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I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
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Entrepreneurial people are never satisfied.
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Pork is my friend.
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When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.
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I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.
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