A Quote by Anne Burrell
I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.
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My favorite part about my job is not that it is never boring; it is that it is always exciting. There is always something new to learn. There is always something interesting to get from someone else. Whether it is an actor, or a sound engineer, there is so much to learn and there will never be nothing to learn. There is always something there.
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
When I finished my college education my agent said to me …'The key to beauty is to be always educating yourself, always learning something new, always doing something new and to have something to talk about.' And I never forgot that, and I think that's how one ages beautifully.
Knowledge can be a subtle curse. When we learn about the world, we also learn all the reasons why the world cannot be changed. We get used to our failures and imperfections. We become numb to the possibilities of something new
Choose life … I chose not to choose life. I chose something else. And the reasons? There are no reasons. Who needs reasons when you’ve got heroin?
The most important lesson is to never get comfortable; always come up with new ideas; learn something new; try something new.
Before acting, I wanted to become a journalist. I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one.
They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
Reality, in fact, is always something you couldn't have guessed. That's one of the reasons I believe Christianity. It's a religion you couldn't have guessed.
In regard to music, I just think that it's always best to have an attitude of being a perpetual student and always look to learn something new about music, because there's always something new to learn.
I don't like to just have a repetitive life where I do the same thing over and over. I love to be able to learn something new, explore something new.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
There is so much to learn from boxing, you can never have learnt everything; anybody who says they know it all is lying. You can't - there is always something new to learn.
I studied to be a lawyer, and after that I did something, obviously, completely different. With change, you learn something. If you do the same thing over and over again, you never learn anything.
In regard to music, I just think that it's always best to have an attitude of being a perpetual student and always look to learn something new about music, because there's always something new to learn. Don't dismiss something out of hand because you think it's either beneath you or outside of the realm of where your interests lie.
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