A Quote by Ruth Reichl
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
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The people who keep asking if they can't lead a decent life without Christ, don't know what life is about; if they did they would know that 'a decent life' is mere machinery compared with the thing we men are really made for.
Look, there’s nothing I’m ever going to tell you about me that’s the truth. The more you know about me, the shorter your life span is going to be. All you need to know is that I don’t miss. In fact, you don’t even need to know exactly how good I really am, because if you ever find out, you’re going to be dead. (Steele)
Critics don't bother me because if I do badly, I know I'm bad before they even write it. And if I'm good, I know I'm good. I know best about myself, so a critic doesn't anger me.
Direction is the most invisible part of the theatrical art. It's not like the conductor in the symphony orchestra performance because he's standing in front of you waiving his arms. You now what he's doing. You don't know what the director is doing unless you know a lot about theater and even then you can only deduce it. You know it when you go to rehearsal. You really know it when they are rehearsing something of yours. I learned more in the rehearsals for The Letter than I have ever dreamed of know in the theater as a critic. If it doesn't make me a better critic, I'm an idiot.
The downside of being a celebrity is that people kind of know about you, and you really don't need them to know about you - you need them to know about your work.
I know every part of their lives. I know about their animals; if they've got a dog, I know its name. My players love their dogs. I know about their partners; I know if they go to the cinema - it's the detail you need to be successful. If they have an ice cream, I know about it.
At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
The goal is that people will find something of themselves in it. But you don't need to know what a hexachord is! You don't need to know what serialism is. You don't need to know anything technical. It's more about the state of mind of being open and listening to what's really going on. And I think that the more open you can be, the better. So maybe it's not good to have expectations.
The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
I don't like realism. We already know the real facts about li[fe], most of the basic facts. I'm not interested in repeating what we already know. We know about sex, about violence, about murder, about war. All these things, by the time we're 18, we're up to here. From there on we need interpreters. We need poets. We need philosophers. We need theologians, who take the same basic facts and work with them and help us make do with those facts. Facts alone are not enough. It's interpretation.
I think I'm more grounded, you know, and I know what I want out of life and I'm, you know, my morals are really, you know, strong and I have major beliefs about certain things and I think that has helped me, you know, from being, you know, coming from a really small town.
Part of my big message with all this is that if you are alive, you know all you need to know about the message of classical music, because more than any other music, it is about the way life really is.
I always tell writers that it's good to have an area of expertise. It's a really practical answer, I know, but know about science or about sports or about medicine, so you can work as a science writer or a sports writer. Don't just know about yourself.
The thing about Louisiana food is that it's really good for about three months, but they only know how to make one thing, and they dip whatever they can find in a bucket of oil.
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