Tom Douglas Quotes

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I have a good flavor memory.

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

I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.

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.

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

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.

I crave my mom's Sloppy Joes.

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.

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.

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.

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.

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

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

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.

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

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?

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.

Entrepreneurial people are never satisfied.

Pork is my friend.

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.

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.

I love restaurants from top to bottom.

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

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.

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.

Every cook I knows loves to make pizza.

I'm kind of fat.

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

I would love to see McDonald's pay more money.

I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of.

There's natural mentoring that goes on in my life every day.

When you watch 'Shark Tank,' everything is about off-shore this, off-shore that.

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

I know Jeff Bezos because I cater at his home.

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

How can anyone live off of minimum wage?

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

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.

My dad never explained anything growing up.

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.

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

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

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.

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

I'm much less shy in conversation than I am on my own.

I eat out at least once every day.

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