A Quote by Cindy Margolis

I am spoiled, it's true. I don't even know how to use that thing in the kitchen with the burners. — © Cindy Margolis
I am spoiled, it's true. I don't even know how to use that thing in the kitchen with the burners.
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
I know how lucky I am, and I am aware that I have to fight the perception that I am also a spoiled brat.
I don't care how you photograph - use the kitchen mop if you must, but if the product is not true to the laws of photography... you have produced something that is dead. (1923)
Some drawings are better than others... Some are utterly spoiled... I keep them all. I find a use sometimes even for the worst drawing... But their chief use is to mortify one's conceit, to show how thoroughly incompetent it is possible to be, and to shame one into better ways.
Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.
I am a very curious person; I'll always ask: is this thing true, is it not true? And I use my own means to investigate and come to my conclusion.
I'm always interested in seeing how other artists work. I want to know what their working patterns are. I even like to know if they listen to music when they draw or what time of day they draw, even materials they use, what they research, if they use photographs.
I often think how celebrated I am. / It is difficult not to think how celebrated I am. / And if I think how celebrated I am / They know who know that I am new / That is I knew I know how celebrated I am / And after all it astonishes even me.
I haven't turned into some rich monster. I've kept my perspective. But I am a bit spoiled. It's hard not to be a little spoiled by having a lot of money.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
I really wanna make hip-hop music, but I don't know how to use any of the tools. Electronic, computer skills, I don't have those for engineering or making beats. I don't know how to use a sampler well. I don't know how to use any of these things.
That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
I am a professor at the computer science department, but I don't know how to use a computer, not even for Email.
I, too, sing America. I am the darker brother. They send me to eat in the kitchen When company comes, But I laugh, And eat well, And grow strong. Tomorrow, I'll be at the table When company comes. Nobody'll dare Say to me, "Eat in the kitchen," Then. Besides, They'll see how beautiful I am And be ashamed-- I, too, am America.
I don't even know how to use a semicolon to this day; I use a comma every time. And you know what? If I email somebody and they get upset about me using a comma instead of a semicolon, that's not a person I want to work with anyway. And that's how you weed people out of your life.
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