Quotes from Tom Douglas

I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of.

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

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.

Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.

The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it.

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.

Sweet, delicious Dungeness crab is always a treat.

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.

Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?

One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.

One of my favorite ways to eat albacore is tuna poke.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.