Quotes by Tom Douglas

About Tom Douglas:

Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he 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, where he defeated Chef Masaharu Morimoto .
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

Tom Douglas

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 t...

Tom Douglas

Coho or silver salmon are very common and easy to get for a good price.

Tom Douglas

I have a good flavor memory.

Tom Douglas

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

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

I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice.

Tom Douglas

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

Tom Douglas

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

Tom Douglas

We've become such a restaurant society.

Tom Douglas

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

Tom Douglas

Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

Tom Douglas

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

Tom Douglas

I love restaurants from top to bottom.

Tom Douglas

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

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 crave my mom's Sloppy Joes.

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

Author Bio

  • NameTom Douglas
  • Descriptionrestauranteur, chef, author, talk show host
  • BornAugust 2, 1958
  • ProfessionRestaurateur