A Quote by Daniel Humm
The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.
Related Quotes
It had always been a dream of mine to come to New York to work. Coming to New York and looking for work is one thing, but coming to New York and already having a job and feeling like you are already part of the city has been an amazing experience for me.
I love New York. It's kind of perfect. I'm in New York part of the time and in L.A. part of the time. That's always been a goal, to be bicoastal in a real way.
I spent a whole year in New York without going back to France. And I always came back because my mother was living in New York since I was 13. So I went to summer camps, hang out at the Roxy, go to class for ballet, so I always had part of my life in New York.
So many of my memories are generated by and organized around food: what I ate, what people cooked, what I cooked, what I ordered in a restaurant. My mental palate is also inextricably intertwined with the verbal part of my brain. Food, words, memories all twist together, so it was the obvious way to structure my life. Each memory of food opened up an entire scene for me, it was the key that unlocked everything.
When I became mayor of New York City, I had a $2.4 billion deficit. And everybody wanted me to raise taxes. I said, 'If I raise taxes, I'll drive people out of New York City, and then I'll be raising taxes again.' So what I did was I cut expenses by 15 percent.
I left New York after my mother died and, rather aimlessly, had settled in Istanbul for a change of scene. It was a rather dramatic gesture on my part, since I'd lived in New York for 20 years, but I felt I needed something different - the escalating expense and pressure of New York had begun to weary me.
Earlier I had been in New York, which was my first time to New York, and I got booked in the Baby Grand up in Harlem there. I was booked there for a week; they kept me there for about a month. That's where Doc Pomus and myself became very close friends and start running together around town and what not.
The clashes of people and the clashes of cultures have assisted me in learning the openness you have to be a part of in New York. You're always meeting people who are different than you. You always have to find a way to exist in it and also find a way to be yourself. In Stockholm, I thought I was artsy, then I came to New York and was like, "there's a bunch of artsy people everywhere!" It really forced me to start looking myself and ask. "what does it mean to be me?"
It's about being open to what comes your way. I came to New York and saw 'Spelling Bee.' I said to myself, 'That's the greatest show ever, and I can't believe I'm not a part of it.' I felt the only way I'm going to get to be a part of something that good is to live in New York. So I moved to New York and ended up in 'Spelling Bee.'
I wasn't born in New York and I may never live there again, and just thinking about it makes me melancholy, but I was changed forever by it, my imagination is manacled to it, and I wear its mark the way you wear a scar. Whatever happens, whether I like it or not, New York City is fated always to remain my home.
I have to admit I've rarely been happier in my life. I have been absolutely thrilled to be back in New York and living a block from where I grew up. Just to be back in New York and, quite honestly, away from Hollywood has been an absolute thrill for me. I feel like I'm a real actor again.
I'm in New York part of the time and in L.A. part of the time. That's always been a goal, to be bicoastal in a real way.
It's really not as bad as it sounds. I was attacked by a shark once, back when I was alive. Well, not so much a shark as a rather large fish. And not so much attacked as looked at menacingly. But it had murder in its eyes, that fish. I knew, in that instant, if our roles had been reversed and the fish had been holding the fishing pole and I had been the one to be caught, it wouldn't hesitate a moment before eating me. So I cooked it and ate before it had a chance to turn the tables.
Back home I had always been comfortable around people. I was the troublemaker, always being funny - that's just who I am. I'm Latina; I've always had that extra little flavor. But when I got to New York, it became about being comfortable with myself in a place where I didn't know many people, and that was the big challenge. Ultimately my personality helped me build relationships with the people I was working with, and I was able to stand out.
A lot of the reason I left New York, in addition to being so broke, was that I just felt I was becoming provincial in that way that only New Yorkers are. My points of reference were really insular. They were insular in that fantastic New York way, but they didn't go much beyond that. I didn't have any sense of class and geography, because the economy of New York is so specific. So I definitely had access and exposure to a huge variety of people that I wouldn't have had if I'd stayed in New York - much more so in Nebraska even than in L.A.
I'm drawn to write about upstate New York in the way in which a dreamer might have recurring dreams. My childhood and girlhood were spent in upstate New York, in the country north of Buffalo and West of Rochester. So this part of New York state is very familiar to me and, with its economic difficulties, has become emblematic of much of American life.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef