A Quote by Marcela Valladolid
As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.
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I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
As I learned from chapters past, it's important to try and stay in the chapter that you're in, and enjoy it while it's lasting. Not be constantly worrying about where this step will take you - living in the potential future. Like a good meal. Like a good chef's tasting meal. You don't want to wonder what's next while you're eating the foie gras.
I've got to make a new life for myself, I'm out to learn how to enjoy my leisure now that I'm retired. I've been doing things people expected of me always. I want to feel free. I want to sit under a linden tree with nothing more important to worry about than the temperature of the beer, if there is anything more important.
The procurator studied the new arrival with avid, and slightly fearful eyes. It was the kind of look one gives someone one has heard of and thought a lot about, and whom one is meeting for the first time.
Sharing knowledge is not about giving people something, or getting something from them. That is only valid for information sharing. Sharing knowledge occurs when people are genuinely interested in helping one another develop new capacities for action; it is about creating learning processes.
In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important.
Never underestimate the power of being popular in pop culture. You have to be able to do something. You can have a good seat at the restaurant, but you still have to pay for the meal. Fame is important, but to be rich is more important.
In the real estate business you learn more about people, and you learn more about community issues, you learn more about life, you learn more about the impact of government, probably than any other profession that I know of.
If educators were really understanding of that, they'd say, "You know what? Forget about bilingual, we're going to do multilingual education." So children are ready for the new millennium. We're way behind compared to countries in Europe. If we were multilingual, imagine how much you would learn about your own culture, about the sensibilities of what's important in your own culture.
I think there are just as many assholes meeting the old-fashioned way as there are meeting in the new hookup culture.
One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.
I realized that we're now at a point of self-reference with the Internet culture that there's almost no there left, you know? It's important to make new things. It's important to make culture, rather than simply reference it. I love a good cultural reference, and it's one of the great joys in my life, but it has to all be in balance with the core job, which is to make something new. And that sort of brings me around to why I started talking about my fondness for marijuana.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
As I learn more about myself, I think people learn more about me as well. It seems to correlate that way. I learn how to represent myself more as it goes on.
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