American - Chef | August 2, 1958 -
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers.
Tom Douglas
PurposePersonKindSustainability
My dad never explained anything growing up.
Growing UpGrowingNeverUpAnything
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.
BusinessMoneyChefEndYouMonth
Sometimes managers are a little shy to criticize another manager or another operation.
SometimesManagerShyLittleAnother
I've been taught by everyone I've ever worked with.
EveryoneBeenTaughtEverWorked
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.
CityStandYouPlaceKnowSitting
Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.
FoodQualityTogetherAlaskaHigh
If you just feel lazy and don't want to cook, then don't cook.
FeelYouLazyWantCookJust
I think you owe it to your kids to teach them how to cook - you know, self-survival.
ThinkYouKnowTeachCookKids
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.
HateCookingPeopleMessMealsMuch
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.
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I'm just sick of food going in the garbage.
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