A Quote by Emma Watson

While I wouldn't object to work at a restaurant or a different place that sells decent-or-better food, I think that I can learn much more by becoming a coder. — © Emma Watson
While I wouldn't object to work at a restaurant or a different place that sells decent-or-better food, I think that I can learn much more by becoming a coder.
I'd like to have the script in a much better place from day one of shooting, rather than trying to continue to work on it while you shoot it. I think those are lessons you learn on any film.
I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.
I think because Skype is becoming so much more prevalent, and you're looking at someone else on a screen, it's going to work its way into movies and TV shows in all different ways, which I think is really cool.
Of course you can get a decent mouthful of food in New York. You can get a decent mouthful of food in Nairobi. You can get a decent mouthful of food in Warsaw or Chad if you look hard enough. It's just I wouldn't actually go there looking for the food.
Before the first xx record, I pretty much exclusively listened to electronica. Now, I listen to anything. I think the most inspiring thing is just learning more about more and more different kinds of music and becoming a fan of so many different types and so many different genres.
I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.
Even when you think you can't learn much more about the game, you can and do, in fact, learn more by looking at things in a different light.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
Between food and fashion, there's always a direct correlations - designers have forever done prints with food on them. Vegetables, fruit, apples. There are some beautiful prints that have been made with fruit over time. I think food and restaurants have become more and more fashionable over time. That's become more of a fashion thing than fashion becoming a food thing. I don't think fashion has gotten so food oriented in the reverse aspect, but I think the whole food industry has gotten very design oriented. I think it's a nice way of putting things together.
If there'd been a better-balanced society, where there were other ways of making a decent living, I think it might have been different. That's not the way this setup work.
Our food is safer and our diets are more diverse than ever before; production methods are becoming increasingly sustainable, clean and efficient; and we are constantly becoming better at protecting biodiversity.
Mexico is the second most important destination of U.S. exports. What does this mean? The U.S. sells to our country almost the same as it sells to all the European Union, five times what it sells Brazil. More than what it sells together to Brazil, Russia, China, and India.
I learn more from the one restaurant that didn't work than from all the ones that were successes.
A great coder can easily be 50 times more productive than a mediocre one, while bad ones ultimately have negative productivity.
If the village worker is not a decent man or woman, conducting a decent home, he or she had better not aspire after the high privilege and honour of becoming a village worker.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
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