Top 124 Quotes & Sayings by Tom Douglas

Explore popular quotes and sayings by an American chef Tom Douglas.

Last updated on September 16, 2024.

Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host, and winner of the 1994 James Beard Award for Best Northwest Chef. In 2012 he also won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, in which he defeated Chef Masaharu Morimoto.

American - Chef | Born: August 2, 1958

Source: Wikipedia

Customers are more friendly when they've had a meal.

Tom Douglas

I eat out at least once every day.

Tom Douglas

I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.

Tom Douglas

The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it.

Tom Douglas

Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.

Tom Douglas

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

Tom Douglas

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

Tom Douglas

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

Tom Douglas

I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared.

Tom Douglas

It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.

Tom Douglas

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.

Tom Douglas

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Tom Douglas

Entrepreneurial people are never satisfied.

Tom Douglas

I know Jeff Bezos because I cater at his home.

Tom Douglas

Every cook I knows loves to make pizza.

Tom Douglas

I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.

Tom Douglas

Pork is my friend.

Tom Douglas

When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.

Tom Douglas

Sometimes managers are a little shy to criticize another manager or another operation.

Tom Douglas

Sweet, delicious Dungeness crab is always a treat.

Tom Douglas

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

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.

Tom Douglas

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.

Tom Douglas

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

Tom Douglas

It's important that your shucked oyster is clean and pristine.

Tom Douglas

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.

Tom Douglas

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.

Tom Douglas

When I was young, I would make my parents breakfast in bed on Saturday mornings.

Tom Douglas

Cooks are an undervalued, awesome profession.

Tom Douglas

I've been taught by everyone I've ever worked with.

Tom Douglas

There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.

Tom Douglas

I have a good flavor memory.

Tom Douglas

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.

Tom Douglas

Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

Tom Douglas

I was $4,000 short on my first payroll.

Tom Douglas

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.

Tom Douglas

I love being able to help promote Seattle to travelers worldwide.

Tom Douglas

I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.

Tom Douglas

The one thing I could do with my eyes closed is my Grandma's schnecken.

Tom Douglas

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?

Tom Douglas

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

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.

Tom Douglas

My dad never explained anything growing up.

Tom Douglas

Money is like manure: if you don't spread it around, nothing grows.

Tom Douglas

Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.

Tom Douglas

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.

Tom Douglas

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Tom Douglas