A Quote by Ruth Reichl
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
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I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
When I told people I was going to be doing the movie and the voice of Dobby, they were kind of awestruck, the people who knew about Harry Potter. I felt rather guilty that I didn't really understand the scale of the job I was about to take on. Now, I am well aware of what I'm doing, and actually, it feels a very serious acting responsibility.
I won't be made to feel guilty about being a working mum; it's my choice, and I know I'm doing a good job.
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
When you're doing a job that benefits other people, it's easy to assume that they feel conscious of the fact that you're doing this work - that they should feel grateful, and that they should and do feel guilty about not helping you.
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.
That is why we have the polio vaccine. People are blazing their own trial. That is what seems to be important. I don't care to follow and to do what the mass is doing. That is not doing anything, to be doing what everyone else is doing. Everybody is unique. The funny thing about people now is that people don't really understand or really appreciate how unique each individual on earth is.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
Sadly, we do a much better job of making people feel guilty than we do of delivering them from the guilt we create. We need to confess this and change our ways.
Big Data is like teenage sex: everyone talks about it, nobody really knows how to do it, everyone thinks everyone else is doing it, so everyone claims they are doing it.
In general, the musicians we met that made the most sense just said to do what feels right and try not worry about what other people think. I know that sounds stupid and simple. I feel like Neil Young has done that and he's still making albums. He's one of the people I really look up to as someone who has kind of stuck to their guns their whole career. Just making music for music.
I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
I'm just focused on getting to the end of each show and feeling like we've done a good job when we walk off stage. And a perfect show isn't necessarily about making the audience feel good. I know I've done my job well if I've made people feel... interesting. I like to leave them a little stunned.
I feel like I gotta get out of myself sometimes. I think I'm in my own world sometimes. I don't like to let other people come into my own world. Especially with my teammates, my coaches, I should be doing that. The important people that need to know how I'm feeling. I can do a better job of telling them exactly how I feel.
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