Also in this playlist...
This transcript is automatically generated
Our next guest tied English potentially has -- -- at a sonic burger and he -- sonic.
I've never been.
I've never been so we lost so I can't get -- -- What those numbers I've heard their fabulous.
It's been ambivalent I needed somebody else's restaurant -- this really cool weird thing to do.
Did you go and you gather information.
Or movements -- that is what.
If you -- people doing inspection is sitting right here so as we have a million.
-- places are open -- A great I think that's something that every restaurant to pursue I think everybody secretly wants to own a restaurant.
-- -- bar restaurant club right.
You know it is there's that whole thing -- Some things that everybody's fans were great the expenses -- would has just opened their restaurant I believe in some for some wild reason and I'm like.
Okay has -- ever worked and that's.
Yeah I do every single one and you say.
You have to work and then -- change -- care -- she when she -- sort of a taste of you know it's good to do like a dinner party when we know about Pulitzer Ali's sister great cookie should open up -- from mr.
So different than -- that they think they never say I don't know if if you are -- -- if you -- think the next order.
Let's talk with others -- I need to make it clear that just because it your last name is English your mom with its high as Xena I would say bring that absolutely and and and as a -- Sicilian thank you might.
We we can can connect on that -- that level that yes my mother's.
Signed New York based Italian night and send them over the -- started though and you know him and that -- I came from a family really amazing cooks -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- Growing up you know it was stated reason and become a shift was one reason I think of him is really good cook.
Where there really bad episodes and it's a matter of survival why you become a shot.
-- now and you go to the culinary institute yes and you -- it he did great because then in 1991 James Beard.
Yeah -- -- as a rivals aren't gonna happen you know it was a very it was at the beginning of the James Beard awards and they're just sort of it happened -- -- you know and I was fortunate in and it's it's you voted on by your colleagues and voted on by -- your peers and so it's it's it's an amazing.
Organization is amazing to be you know it's picked up by you know you're -- the people that you -- respect as well so it's it's the it's -- very cool things in culinary institute was amazing experiences.
What that actually something I'd like to do it for nothing -- -- and have a real looming there's been.
Before that so that I just not serving my kids to.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- We know I started.
In the first in years I was sued him in in Boston my restaurants I read this have been in new York and then I sort of traveling -- -- realize and while others are real void and yes he knows it's tough to find and then you know what good news and been hurt and airports so.
Had the opportunity to go from London and down.
And you know I think -- the world travels more and we you know the airports are busier it's it's certainly.
And in the end -- really the public's demanding and I mean think about it I mean you know food -- changed so much in my career over the last thirty years and it's amazing to see.
How many people -- -- -- from these people wanna know what's in -- and you'll know what you're getting you wanna know where you.
If it's organic -- fresh where it's coming from you know and it and -- I really.
It have been thrilled to be part of that movement and be very much involved in sort of what's happening in the in the food world and you know as -- were authorities were the ones that people -- to say hey.
Is this dude is a fresh you know that's -- you know who is you know fat contents that are ours you know how would we -- we want -- -- them because we are what we.
We have to really be careful of that -- Can understand it.
You know we're we're it's coming from I think that's what organic movement is moves so so far ahead and people but -- -- far from the markets and my restaurant all of us is that in square and you go to that market in the summertime even now -- apples and pears and all of a beautiful squash is that it's it's magnificent in its fresh and delicious and and you know I think it's almost like we've gone backwards people are buying now not for the -- like my mother didn't turn up.
You know you going to buy for the -- a couple days and that's.
I think how.
The world is changing and I think there's going to be butcher shops to come back and fish markets have come back and had a sense you know and if -- so sort of go it seems like it's coming full circle and and and it's because the public demands that -- more educated and we want to know where he.
It's huge I mean you've been around now.
Basically rate since 89 you've -- this industry just go up and down and you've been through it you've opened and closed and opens and closes in your opening.
And yet you know and it's -- there's the you know the -- improve the economy I mean when the world blew up.
You -- half of -- -- -- it obviously hurts us because we're about disposable income were about you know.
Entertainment you know and people come out and and often spend their there.
Their dining dollars are are dollars that are.
Our entertainment dollar yet you know -- -- extra money in a lot of ways and yes we got -- it's necessary but depending on how we do it and so I have restaurants that fit.
In every day category and I have restaurants that.
Are more a splurge restaurant you know you -- -- -- it and he.
Do you find that the every day we didn't do better -- every day actually was you know have -- restaurants it's a pizza pasta -- definitive -- -- -- restaurant.
Price you know very moderately in those -- you can see that.
You know look weeks.
People want that -- you know and it's a great -- -- big kids can go a little kids and you know.
Everybody looks of it.
Good -- how do you compete -- and I know we have to talk about headlines this is over how you can lose your efforts against an attack -- and I -- I -- our -- there.
You can you might hesitate -- How do you compete in a city like this or -- Boston Boston is come -- its own as far as movies go right in the -- how do you compete when every corner hasn't something new -- there.
Some amazing food city boat across and an amazing food city as well -- really I saw Boston go from you know very few restaurants and now it's booming in lots of different.
Ethnic cuisines and really it's fast it's phenomenal great chefs there and you know.
I think it's important to have the good thing about -- -- you do what you do best and that's the thing have to stick to have to stick to what you're.
You're -- isn't try to stay current and try to stay hip in what's going on -- you know got to keep ear to the ground and figure out.
You know our people warm -- You know more revived and they want you know especially -- wouldn't want and that kind of thing so it it's constantly changing got to stay on it -- -- it's like fashion it's like.
I think the news made right -- -- -- -- most of us this this some us of yet and half and that's.
Yeah I mean -- with pretty much in the heart of the recession -- been up here you know we've got a couple hundred on the food all the third round at the plus.
And it just makes any food court to hear people now here at school it's it's sort of -- its meets into -- -- -- -- there's so it's very cool and you can go to the counters -- for some Roslyn new brasserie and when I started cooking.
What -- know when it came at a school the only thing really was to go different shots and work on different shifts in those days so I went in.
Had the opportunity to work under -- just a question of local -- that was back and it.
Think the growing your French restaurants and then in New York City so he was that it was spectacular time -- you know so it's kind of fun to go back to my roots and French cooking.
But the plaza amend the cause of food -- -- almost -- exact point that that's of people looking for -- -- -- is thought.
They -- upper level food court -- you know you know you look you see the food that they cook.
You know we're very much about all the things I talked about market fresh -- seasonal my great friend and you -- any like you pointed officials say I want that.
Salmon or -- want that.
You know striped bass through the scallops from Nantucket or whatever might be and you and we didn't and we -- -- -- how would you like -- prepared to have a -- bunch -- different -- with.
So it's you know it's he can have things you like which is -- you -- people come back out.
Yes I see any -- -- got absolutely yeah there's a little this is there's definitely it was I mean it's not over you know and it's not back to you know and I don't know.
If we you know it'd be awhile I think he knows that is -- 140 dollar bottles -- -- -- it's it's it's dropped back a little bit but you know.
The city like this and you know I'm in an all over the country have restaurants in Vegas -- -- -- mean you're seeing people.
Come out and that's very encouraging and and an exciting because you know that died in that buzz is back and now you.
You know I think there's certain times you can't get reservations you know so that's that's that's a good thing and get you a little more confident -- okay so let's talk about when you're -- wine and food festival.
This is the third year for the food bank.
And cherish and seriously and this is the New York City food bank and you know and and and one thing else in the you know you took him out over the years it's been -- is -- the food festivals are so incredible.
From the standpoint of the foudy is that love going to -- in the united South Beach is -- wonderful woman asked who's going for twenty plus years I've been going to that one and it's great to see because it just again reinforces that enthusiasm.
For food and booties and that's within Europe who like this was all about and you know they're really everything are are my event tonight is that through -- events in the it's sold out as -- it's bacon and lose so it's Sosa and -- and it and so it's one of the examples as we have this these the second.
Pork -- yet wrapped in bacon with.
With some pickles than -- was.
Honey -- and so this is against some of what you're seeing a lot of today little bites people would have little bites and really.
You know rich delicious things this has.
The pork -- and it it has its -- Shanken and you know and again it's organic and fresh -- -- -- -- I think what you don't they have better.
One little boys like it has all the moderation.
I was ahead.
I I was fortunate when early on in my career I was were to Julia child's and so it was a lateral moderation and that was either red -- -- -- with a lot of you know -- -- wonderful to work with and it's an.
An amazing world you're in these days because it's it is so popular you have all the Food Network channels here on a bunch of the show this I mean why why is it why do you think your.
-- the hot off the -- -- you know industry these -- it really is it's amazing in -- you know from the -- of endorsements are you looking go to target communities that.
-- in endorsing.
Products I have products on the home shopping network -- -- landry's hands are so you know it's become.
It's it's become what it should be I really think you know look we went through very bad time in here and sort of the food you know food kind of is it went through you know canning and freezing and freeze drying and all the -- -- and now it's like.
And you know.
This were thankful that it's back and people were like actually go into markets and understand in the water no food is and that's -- that the food wine festival is so amazing because people are actually.
Psyched about food and going to these events is another event that -- -- -- -- on Saturday.
Which is the type who's into Q and I -- -- hasn't -- which is -- you know formats are going to be doing talk goes there.
As well and and that's it you know those that -- sold out packed and there's a sushi.
There's a sushi events as well I think warmup is doing that -- in the -- so you know it's it's great it's so exciting than in the people and then move the food music no matter.
You know like heard.
-- -- -- You know just love to love the food and -- being out there and it's great that they can they do it -- so enthusiast.
We'll look at it better than eating good food drink good wine and me only seven -- I.
I -- I sit home and watch this stuff all night long I don't I decompress in the news room and I watch it.
But still can't highlighted the fact that you don't you know but let's talk about -- the the -- benefitting the food bank yes.
Right which is great and you know and again there's there's -- it's it's amazing how many people actually go.
Without -- -- in this in this city you know it's -- it's millions of meals they serve and their incredible organization and so.
As chefs who and restaurant was we very much support that because you know.
One of the things is we do a lot of charity you know and I think part of being in the restaurant business is that that's -- -- giving business you know we're we're some nurturing business you know and we like.
And as a chef one of the things that's important in these people leave happy -- -- we nurture them we feed them we -- -- so we feed their spirit you know.
And and then I was like to think of a restaurant and things that I do is like you know you go to the restaurant had a bad day because it's like -- haven that's the way.
I had that feeling you know inspiration and -- -- receiving gift to really give somebody you know I mean I I -- I don't know what I would hand you from my.
And I there's really -- forget this is the fact what you're doing is a gift I can I know we have to -- -- -- keep talking to you becoming what's next more restaurants.
-- can -- reduced I'm working on cookbook I have a third season my food trip which is the triple a travel cooking show that I do for PBS and so little things I'm working on in this refining what we're doing and.
You know haven't -- Larry and I know I do you have to really let go but one more.
Oh yes he has so we're working on the cup -- my daughter's cup issues ranging -- case what is it with cupcakes.
And yeah I guess action.
Makes everything doesn't get the F a cup pacers are hurt are the comfort food at a time that you know it is is it that -- makes you feel about its view good kind of food is and they are still hot he's still -- and you know who doesn't love cupcake I mean you know I.
I I find it hard.
I've never met anybody that does that -- let.
Thank you Janet and the job than conventional running -- -- -- -- effective way getting rid of with kids that I get -- if I don't keep talking Medicare can't because you probably haven't found things to do.
Lot of English restaurant chef extraordinaire check out his website tidings dot com thank you talk to us yes absolutely and -- -- and then you know beaten and -- one of its 32 management reminds us of --
Filter by section