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124 quotes by Tom Douglas

Tom Douglas (born August 2, 1958) 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...
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The lakes in Washington State give us tons of crawfish.

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In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

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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.

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

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

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Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

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Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

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At the fishmonger, choose fish with bright scales and clear eyes.

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

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Catfish has a nice firm texture and mild flavor.

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

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Cooks are an undervalued, awesome profession.

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

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