I have to be honest about this: I wouldn't tell a lot of kids to go and be writers. It's a tough, tough business. It's not a business. It's more like a tough road. It's a really tough road.
'Tough' meant it was an uncompromising image, something that came from your gut, out of instinct, raw, of the moment, something that couldn't be described in any other way. So it was tough. Tough to like, tough to see, tough to make, tough to understand. The tougher they were the more beautiful they became.
In my experience, growing up in Brooklyn and all that, the real tough guys didn't act tough. They didn't talk tough. They were tough, you know? I think about these politicians who try to pose as tough guys - it makes me laugh.
As a mother of four and a small business owner, I know it takes discipline and tough choices to balance a budget.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
It's a tough job to be the owner in a rebuild, to be the GM, to be the coach. These are tough jobs.
[Show] business is tough. You never know who or what's real. It's tough when you get in this business, if you have no grounded foundation other than Hollywood, because this business isn't real. We're getting paid to do what we love, but it isn't real.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'
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.
I'm tough when I have to be, tender when I should be. When you find a really tough guy, he's not a predator. He doesn't have to prove himself. Guys who have to pretend to be tough, they ain't. I'm tough.
I'm not going to get into details, but every band has their moments when things are tough. Just logistically, tough on your body, stress levels, psychologically tough, relationships can be tough.
I don't think I'm tough in a so called tough way. I'm tough on myself.
You know, I'm the tough guy with taste, good friends, you know, describe me that I'm the tough guy, period, the way others do. But, you know, I'll tell you, I'm a complete wuss when it comes to my own kids.
I don't care how much talent a team has - if the boys don't think tough, practice tough, and live tough, how they play tough on Saturday.
Really, I have to laugh because there was a whole set of stories that made me sound like the Dragon Lady, you know, 'tough this and tough that.' Then there is this business about 'gooey.' The bottom line is I am a pragmatic idealist.