A Quote by Grant Achatz
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.
Related Quotes
I was really excited by the idea that people were sharing information now and discovering information in a totally new way on the Internet via Twitter and Facebook, yet that experience was pretty clunk and just lots of bit.ly links.
A good trend following system will keep you in the market until there is evidence that the trend has changed.
ISIS is recruiting through the Internet. ISIS is using the Internet better than we are using the Internet, and it was our idea. What I wanted to do is I wanted to get our brilliant people from Silicon Valley and other places and figure out a way that ISIS cannot do what they're doing.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
I stand out because I'm usually the first to create a trend or make an existing trend unique in my own way. Plus I look and sound different then most people on the Internet and have the most recognizable lips in cyberspace.
Do I think it would be better that people knew the atrocities that Monsanto commits or the influence of corporate money in government or government subsidies for our current food system that's a disaster and not sustainable? Yes. That would be really great, but a lot of that information unless you look for it, it's not available to you because that's not the discussion that's happening on mainstream news.
From the Americans, I took the meet-up platform, from Howard Dean. He used it to gather money. I use it to gather information, to gather forums, not money. This we copied from the United States, the use of the Internet.
A citizen at his home in Rockford, Illinois, or Boulder, Colorado, could read a newspaper, listen to a radio, or watch the round-the-clock coverage on television, but he had no way of connecting with those who shared his views. Nor was there a quick, readily available tool for an ordinary citizen to gather information on his own. In 1960, communication was a one-way street, and information was fundamentally inaccessible. The whole idea of summoning up data or reaching thousands of individuals with the touch of a finger was a science-fiction fantasy.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Akhnaten is kind of a dark, kind of mysterious character. We don't know a lot about him - a lot of information on him was lost. But he obviously was a kind of iconoclast of him time. I guess I'm attracted to people like that. Like [Albert] Einstein also, who radically changed our way of thinking about the world we live in.
If you feel comfortable in what you're wearing, you'll look your best, and I think that's a really important idea. Sometimes, whether it's fashion or beauty, things are on-trend, and they look beautiful on the runway, but when I apply them to myself, it doesn't look the way it should.
Everything that works on the Internet depends on a lot of people collaborating, but there's also these rules that you see across all the really successful platforms. Many, many, many more people consume the information or benefit from the information than actually contribute the information.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
I have Black guys who tell me they put my books on their bed stands to read at night like something for guidance or information. That really pleases me a lot. I think my work has changed some things. It's changed me.
I think that we live in a moment in time where people have a lot of information about a lot of people kind of instantly, but it's all sort of surface information and it doesn't really mean anything.
I think that can also be the downfall at the same time in what's really difficult about being kind of in the public eye, you have so much exposure through the Internet, and you can receive a lot of comments, and you get kind of immediate gratification, but also immediate response from people that can either be negative or positive. But I'm really thankful for the internet because it's allowed me to connect with people so much more easily.
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