I didn't go to university. I didn't go to culinary school, barely made it through high school. Tom Douglas barelyculinaryhigh Change image and share on social
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. Tom Douglas bitboardbrisket share on social
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. Tom Douglas basicbeddaughter Change image and share on social
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. Tom Douglas cashcountrydrive Change image and share on social
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 bowlbuttercut Change image and share on social
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. Tom Douglas businessconceptpivot Change image and share on social
When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. Tom Douglas sharkshoretank Change image and share on social
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. Tom Douglas cookfirmfish Change image and share on social
