A Quote by Rick Stein
Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.
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Go to the farmers market and buy food there. You'll get something that's delicious. It's discouraging that this seems like such an elitist thing. It's not. It's just that we have to pay the real cost of food. People have to understand that cheap food has been subsidized. We have to realize that it's important to pay farmers up front, because they are taking care of the land.
Those in power have made it so we have to pay simply to exist on the planet. We have to pay for a place to sleep, and we have to pay for food. If we don't, people with guns come and force us to pay. That's violent.
In my opinion, WWE, to me, is the top of the food chain. So I'm concerned with being at the top of that food chain, which is the top, top of the food chain.
I've never really been interested in the vintage photos people pay lots of money for -- civil war tintypes or old daguerrotypes of famous people. Nor do I have any interest in the really gross, dark stuff that some people pay top-dollar, like post-mortem photos of babies (yuck) or press photos of old murder scenes or whatever. I collect in these little niches most other people don't care about -- dark-and-weird-but-fun -- and photos that have been written on, which a lot of sellers think hurts their value. All of which is good news for me!
People think that a label is going to get you to the top, and of course they're going to get you to the top. That's what they're good for. They're giving you this money but you have to pay all that back.
People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.
We need to realize that these industrial methods of farming have gotten us used to cheap food. The corollary of cheap food is low wages. What we need to do in an era when the price of food is going up is pay better wages. A living wage is an absolutely integral part of a modern food system, because you can't expect people to eat properly and eat in a sustainable way if you pay them nothing. In fact, it's cheap food that subsidized the exploitation of American workers for a very long time, and that's always been an aim of cheap food.
In any food crisis, it is the top of the food chain that suffers the most. In the case of farmer's distress, the top of food chain is us - the end consumer.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.
What we have is a pay structure that, on basic wages, is higher than market rate, as a general statement. When you look at other forms of retail, whether they be food or non-food, we pay more. If you look at our health care benefits, we pay a lot more.
Now, everyone is excited about food - cooking, growing, learning - watching it on TV, buying books, trying things at home. It's the greatest time ever to be in food - which is why it's so hard to see so many people still relying on processed food. I am hoping that we had a generational blip - and that these young people will continue on and pass on their love of food and creativity to the next generation of kids.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
My dad's best friend was a food writer and critic, so I was very lucky to eat in beautiful Michelin-starred restaurants growing up.
The craft of officiating is taught that people come and pay top dollar to see people like Shaquille O'Neal, Kobe Bryant, LeBron James, all the stars, and you have to make sure when you blow the whistle against those individuals that it's a foul that you basically can't let go.
I've always said this: I've never seen a Michelin three-starred restaurant that was a buffet. They usually serve à la carte. I do think the delivery of a specific service, a specific advice for a specific reason, is the way you get the equivalent of a Michelin three-starred relationship.
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