A Quote by Ferran Adria
We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.
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I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I was in the Air Force a while and they had what they call "policing the area." That's where you looked around and if there's anything wrong here, there, anywhere, you took care of your own area. And I think that's a pretty good thing to go by. If everyone just takes care of their own area then we won't have any problems. Be here. Be present. Wherever you are, be there. And look around you and see what needs to be changed.
Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
It is a great delusion to suppose that flesh-meat of any kind is essential to health. Considerably more than three parts of the work in the world is done by men who never taste anything but vegetable, farinaceous food, and that of the simplest kind. There are more strength-producing properties in wholemeal flour, peas, beans, lentils, oatmeal, roots, and other vegetables of the same class, than there are beef or mutton, poultry or fish, or animal food of any description whatever.
The Hillary team is driving around in a van. Sometimes people get those gag bumper stickers put on their van. Hillary has one on her van, and it says, 'If this van's rockin', I'm deleting emails.'
gastronomy is and always has been connected with its sister art of love.
Fear is definitely part of the recording process, it's just something you've got to overcome. Any time you're doing something new, you don't have any examples of it will work or won't work. Especially when it comes to genre bending.
You know the first time I sat in the chair I felt anything but up, it was very emotional for me. I had a chair in my hotel room, a chair at rehearsal, and I was trying to spend as much time as I could in the chair.
Chair or no chair: a binary relation. But the vicissitudes of moving the body around are infinite. You never know what a person in a chair can do.
Van Gaal is a teacher, pays attention to everything you do, but Hiddink is more linked to the players. He gives more freedom than Van Gaal, but I worked with both of them pretty well.
To work on the competition wear for the Olympics is kind of insane. As a fashion designer, you don't think to yourself, 'I'm going to get the opportunity to work with athletes at that level at the Olympic Games.' It really is such an incredible thing to have any kind of contact with as a designer.
Work is a process, and any process needs to be controlled. To make work productive, therefore, requires building the appropriate controls into the process of work.
Computation, storage, and communications capacity are in the hands of practically every connected person - and these are the basic physical capital means necessary for producing information, knowledge and culture, in the hands of something like 600 million to a billion people around the planet.
I am a firm believer in eating a full plant-based, whole food diet that can expand your life length and make you an all-around happier person. It is tricky dining out, but I just stick to what I know - veggies, fruit and salad - then when I get home I'll have something else.
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