A Quote by Theodore White
I, alas, must present myself somewhat ignominiously as a chef in a busy kitchen. Somewhere a novel is bubbling on a back burner, an old attempt at history may come out of the freezer.
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This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
Religion has for too long been placed on the back burner of history, when it may be one of the driving forces in history.
Spinach and champagne. Going back to the kitchens at the old Waldorf. Dancing on the kitchen tables, wearing the chef's headgear. Finally, a crash and being escorted out by the house detectives.
Those 'back burner' thoughts, the ones the brain isn't quite sure about yet, may cook the slowest yet they often manage to be the tastiest when they come out.
Apollo 13, as you may remember, gave us a reactor that is bubbling away right now somewhere in the Pacific. It's supposed to be bubbling away on the moon, but it's in the Pacific Ocean instead.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
When you're working and you're busy and you're successful, no matter what, something suffers, whether it's your relationship with your mother, your relationship with your whole family. Certain things suffer and take the back burner, not because they're on the back burner in your heart but because the world just moves so quickly. A lot of people, when they're chasing their dreams, they have to leave people they love.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
My political science degree is always on the back-burner. I took my LSAT, so even if I want to take the LSAT again, I know what I'm getting into. I'll keep it on the back-burner. Who knows, maybe with my popularity, I can have a career in politics with a law degree. I think it'll work out either way.
Once you uncover the history of this pattern and trace its roots, you will see that your reaction in the present moment is really a reaction from the past, a shadow character's attempt to protect you from reexperiencing an old emotional wound, which instead sabotages you in the present.
I don't know how it is with other writers, but most of the time when I finish [reading] a story or novel, I may be pleased, I may even be impressed, but somewhere in the back of my mind I'm thinking, I can do that.
I think with acting, since I became an actor... I, as a person, have become more confident and I have really come out of my shell somewhat... and back to myself, you know.
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
Well, history always repeats itself, so there's probably a baby Shaq out there in a crib somewhere, sipping on a bottle, and when he gets old enough, he'll bring the post-up center back.
The human animal is a fascinating beast. Watching people and trying to learn how and why they do things, and to engage in the somewhat futile attempt to explain them...it's my reason for living I guess...to ask 'why?'. I don't know what else to do with myself. In some strange way it's probably an attempt to understand myself and my own relationship to the world.
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