A Quote by Michael Mina
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
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in a middle of a room stands a suicide sniffing a Paper rose smiling to a self "somewhere it is Spring and sometimes people are in real:imagine somewhere real flowers,but I can't imagine real flowers for if I could,they would somehow not Be real" (so he smiles smiling)"but I will not everywhere be real to you in a moment" The is blond with small hands "& everything is easier than I had guessed everything would be;even remembering the way who looked at whom first,anyhow dancing
One day I found out that personal history was no longer necessary for me and, like drinking, I dropped it... Little by little you must create a fog around yourself; you must erase everything around you until nothing can be taken for granted, until nothing is any longer for sure, or real. Your problem now is that you're too real. Your endeavors are too real, your moods are too real. Don't take things so for granted. You must begin to erase yourself.
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.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
Anything, everything, can be learned if you can just get yourself in a little patch of real ground, real nature, real wood, real anything ? and just sit still and watch.
I have always been, am, and propose to remain a mere scholar. All that I have ever proposed to myself is to say, this and this I have learned; thus and thus have I learned it; go thou and learn better; but do not thrust on my shoulders the responsibility for your own laziness if you elect to take, on my authority, conclusions the value of which you ought to have tested for yourself.
You are everything good and straight and fine and true—and I see that so clearly now, in the way you’ve carried yourself and listened to your own heart. You’ve changed me more than you know, and will always be a part of everything I am. That’s one thing I’ve learned from this. No one you love is ever truly lost.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.
It was hard to become an astronaut. Not anywhere near as much physical training as people imagine, but a lot of mental training, a lot of learning. You have to learn everything there is to know about the Space Shuttle and everything you are going to be doing, and everything you need to know if something goes wrong, and then once you have learned it all, you have to practice, practice, practice, practice, practice, practice, practice until everything is second nature, so it's a very, very difficult training, and it takes years.
There's a difference between talent and skill. You might have writing talent, but skill is learned. You have to practice. I remain teachable. I was sure that I didn't know everything. People who work with me will tell you I don't think I know everything. I watch people sink around me thinking that they knew everything.
Anybody who's ever been broken up with, or had their heart stepped on or ripped out of them; you question everything you've based your whole life on. It's like, is anything real? Cause nothing 's more real than that, and now it's gone.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
I learned how to be a pro, I learned how to win, I learned about building relationships with your teammates; it goes beyond basketball. I pretty much learned everything I know from OKC.
I realize I have a lot of amazing opportunities, but I don't know how you can play a human being going through real human experiences without being able to walk down the street. If you can't live a real life, how do you play a real person? It always confuses me when actors work back-to-back-to-back with no break. If you live your life on a film set, how the hell can you relate to real people? You don't know what its like to not have people fussing over you all day, and that's not life - that's silly movies. I will always want to take breaks and I wouldn't be OK with losing that.
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