A Quote by Douglas Conant
When I arrived at Campbell on January 8, 2001, the company had lost half its market value in the prior year. They had to cut costs to the point where they were literally taking the chicken out of chicken noodle soup and the product was no longer competitive.
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After my first video, I went out and had chicken noodle soup with my sister and manager. We were like, 'How rock n' roll are we? Celebrating the first video with chicken soup.'
The last time I had PMS a roast chicken popped out of the oven and danced the Macarena.Krebs had walked in just as the chicken started dancing. By then he was pretty much used to anything and only asked if the chicken shouldn’t be doing the Chicken Dance instead.
When I was six I had a chicken that walked backward and was in the Pathe News. I was in it too with the chicken. I was just there to assist the chicken but it was the high point in my life. Everything since has been anticlimax.
Everyday I eat some soup. This is part of our culture - our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
Can't make chicken salad out of chicken noodle
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
When we drink a cup of coffee or spoon heated chicken noodle soup or chili out of a Styrofoam cup, we are also taking in small doses of chemicals that leach from the container. Heat activates this transfer, as does oil, acids and alcohol.
There's only one rule in photography - never develop colour film in chicken noodle soup.
My favorite meal is I'll make like a three-bean soup and I freeze half of it. But I'm also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.
I think you can have a science of the taste of chicken soup, or the taste of Chateau Latour. My point is only that knowing this science alone will not tell you what chicken soup or Chateau Latour tastes like.
I ended up meeting this guy Stefan Simchowitz, who produced Requiem for a Dream and also went to AFI. I randomly met him in Cannes. By September of 2000, we had made a deal with this company that he was working with. They merged with us and in January of 2001, we opened WireImage. It was pretty crazy because I only started shooting celebrity stuff in 1998 - literally two and a half years later, I'm opening this company.
The experience curve says that your costs should probably decline by 15% or 20% with every doubling in your experience making a product, approximately how many of them you turn out. It also says that if you have the biggest market share, meaning the most experience of anybody in your competitive set, you should have the lowest costs, and the resultant capability to underprice your competitors, maybe forever. The abiding lesson of the experience curve is that companies need to discipline themselves to keep reducing their costs, year in, year out, if they are to remain competitive.
Didn't know until my rookie year you could buy chicken parts separate, like drumsticks and thighs and breast. My granny always bought the whole chicken and cut it up.
My favorite healthy foods are Jamaican chicken soup, Jamaican chicken stew peas, Jamaican brown stew chicken, plantains and banana chips.
We had wonderful wood-fired chicken in Dallas. We asked if they had a vegetarian option and the guy just said, 'We have chicken.'
My dad's a doctor, and when I was 8, I went to one of his medical conferences where they were demonstrating laser surgery on a chicken. I was so mad that a chicken had to die, I never ate meat again.
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