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Todd English

"I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking."

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"I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking."

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"Time is always standing still, we are only changing."

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"But I suppose film is distinctive because of its nature, of its being able to cut through time with editing."

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"The time is always right, just act."

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"We recorded that trio and it's out on the Knitting Factory label. I've got another record in the can with that group and Marc, which I'll hopefully finish some time before next summer."

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"All times are treasureable; the times of prosperity, and times of adversity."

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"Time is the most valuable currency so spend it wisely"

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"In the beauty of the mornings we forget about the night; in the beauty of the night we forget about the mornings! When you meet the beauty, you drop anchor in the present time and all other times disappear from your mind!"

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"Because these show are live, script pages are being switched during the program and new commercial teases might be yelled in your ear with just enough time to scribble them on scrap paper before reading them."

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"I am going to produce a movie of my own. I am not going to stick to the time-tested formulae of Hindi cinema. I want to make a film for the present generation. So there will be a lot of new faces in the film."

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"For seven years I did very little theatre, and I have to make up some time."

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Todd English
"I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking."
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Todd English
"Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way."
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Todd English
"Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level."
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Todd English
"I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great theatre, but it's not going to Broadway; it's just a different city."
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Todd English
"I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it."
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Todd English
"Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area."
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Todd English
"I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he helped a lot. He helped peel asparagus; he hung out. It was great."
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Todd English
"We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore."
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Todd English
"Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them informed - talk about it. I try to relay my passion for it in these ways. The second you try to force anything on your own kid, they rebel."
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Todd English
"I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it."
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