A Quote by Richard MacDonald
I've had over a dozen models come in and pose fro me live for these new Cirque pieces. Cirque is a world-wide phenomenon and they are just incredible athletes. I've been to all the performances and am really fascinated by all of their productions.
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I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.
I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
Well, I had an immense respect for Cirque du Soleil when I first say them in the '80s on a television show and just thought, you know, this group is really reinventing the circus, as you know. Because there wasn't three rings. There were no animals.
I think that now that we are seeing multimedia types of productions with videos and pictures and human beings performing the acts that animals used to perform, such as in Cirque du Soleil and other traveling troops, there is no need to parade animals around anymore in cages for personal gratification.
I am thrilled yet overwhelmed. There are so many great women athletes, some incredible performances.
Vegas is a testing ground for the human soul. What are our values, especially in a time of crisis? Work with Cirque du Soleil, and you learn that quickly. The former socialist street performers who now throw parties by the pool with Brazilian models, oh yes!
I'm a humanist. I always believed, even with Cirque du Soliel, that this is my way to contribute to a better world. I believe I'm very privileged, but many people face the reality when they wake up in the morning of not having food or a glass of water. Life's been good to me, and I believe you have to feed the circle of life.
If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I am so excited to perform; I am so ready to perform; I love live performances! I think it's something so different from a track; live is just so unique and cool because the energy is just so different. I cannot wait to have live performances.
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I kind of had a quarter-life crisis before I did 'Rent.' I had done Glinda in 'Wicked' for a while. I had worked for Cirque Du Soleil, and then I did 'Hair.' Then I had a real quiet time, not having work, and it was a time of not only self-discovery of me as a person, but also what I wanted as an artist and actor.
The creative brand of Cirque du Soleil is creativity.
We are thrilled with the response we are getting to Le Cirque at The Leela Palace New Delhi. Our goal is to bring a luxury dining experience consistent with international standards of excellence to the expanding and discerning clientele in India.
Cirque du Freak' is the best vampire series ever.
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