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 third time, make your adjustments.”

“Cooks are an undervalued, awesome profession.”

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

“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.”

“I'm kind of fat.”

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

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

“Pork is my friend.”

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

“How can anyone live off of minimum wage?”

“Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.”

“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.”

“I didn't go to university. I didn't go to culinary school, barely made it through high school.”

“I don't answer my phone in a restaurant.”

“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.”

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

“A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.”

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

“After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.”

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