A Quote by Tom Colicchio
When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.
Related Quotes
I got out of the Army - in my world - I came to New York, for instance, when the civil rights movement was just beginning, and that created a certain energy, a certain rumble, a certain impetus for black actors.
Maybe certain aspects of what I was doing were reacting against what was happening or what people said, too. That's something that happens when you're starting out. After some time goes by and you get a little perspective, you realize that you don't need to react. You can just carry on with what you're doing. That took me a long time figure out; I've only gotten to that point in the last five or 10 years.
It's time for a new National Anthem. America is divided into two definite divisions. The easy thing to cop out with is sayin' black and white. You can see a black person. But now to get down to the nitty-gritty, it's getting' to be old and young - not the age, but the way of thinking. Old and new, actually... because there's so many even older people that took half their lives to reach a certain point that little kids understand now.
There have been times I thought that when I got a certain point in the story, a certain character was going to do a certain thing, only to get to that point and have the character make clear that he or she doesn't want to do that at all. That long phone conversation I thought the character was going to have? He hangs up the phone before the other person answers, and twenty pages of dialog I had half written in my head go out the window.
You learn at a certain point that you have to focus on the business side of music. After getting ripped off a couple of times, you figure out that you need to get a grip on it.
Growing old becomes clear to you at a certain point. I think it's after the age of 70 you realize - you begin to actually be convinced - you're growing older.
I'm going to show you the real New York - witty, smart, and international - like any metropolis. Tell me this: where in Europe can you find old Hungary, old Russia, old France, old Italy? In Europe you're trying to copy America, you're almost American. But here you'll find Europeans who immigrated a hundred years ago - and we haven't spoiled them. Oh, Gio! You must see why I love New York. Because the whole world's in New York.
Seriously. It was running out at Rolling Stone. First of all, they didn't feel the need for a dissident conservative voice in a world where certain conservative aspects had become intellectually dominant. I would actually argue against that, but on the surface of it, in the [Bill] Clinton years the market economy triumphed, certain libertarian ideas became ordinary, and certain early-20th-century ideas about centralization of government and economic planning and socialism with a small "s" had obviously gone out the window. The Cold War was over, blah blah blah.
Sometimes I just trust certain intuitions on certain things. As we age, I start to follow it without being scared. So whatever it was - moving to New York, getting married with Grace - I always had that first impression about something. I'm not saying be superficial. I'm not about that. It's more of a thing you have from the stomach. It's a magnet, you are attracted to it. When I was younger, I would question it. I wouldn't follow it. But as I get older, I am just going for it, without fear.
Whatever subjectivity we are going to talk about is going to be in an intersubjectivity of human beings that have a certain nature and have certain needs to be met and have to figure out how exactly to do that.
When you get real old, honey, you realize there are certain things that just don't matter anymore. You lay it all on the table. There's a saying, 'Only little children and old folks tell the truth.'
I love writing in first person more than third. I have to basically suspend my own world. I don't exist. I'm just a conduit. So I can be eight years old. I can be the mother of a kid that you find out certain things I'm not going to say.
New York is where it is going to begin, I think. You can see it coming. The insect experts have learned how it works with locusts. Until locust population reaches a certain density, they all act like any grasshoppers. When the critical point is reached, they turn savage and swarm, and try to eat the world. We're nearing a critical point. One day soon two strangers will bump into each other at high noon in the middle of New York. But this time they won't snarl and go on. They will stop and stare and then leap at each others
It takes a certain amount of time and faith to accept or to realize that there is no difference between Him and His name, to get to the point where you're no longer mystified by where He is. You know, like, "Is He around here?" You realize after some time, "Here He is - right here!" It's a matter of practice.
You get used to seeing certain things, and if you don't find a new way to talk about it, then frankly at some point you need to get out of the way.
It's funny, but certain faces seem to go in and out of style. You look at old photographs and everybody has a certain look to them, almost as if they're related. Look at pictures from ten years later and you can see that there's a new kind of face starting to predominate, and that the old faces are fading away and vanishing, never to be seen again.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef