A Quote by Wolfgang Puck
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.
Quote Topics
Quote Author
Related Quotes
So much has changed since the '70s and '80s when it comes to acting and being in the public eye. We'd go out to a restaurant, and there would be five or six people. Now there's a lot more, plus social media, and this desire to bring other people down.
If you've got a restaurant, you definitely want the line to be out the door the first night, but you're more interested in people continuing to come to the restaurant. And that's their outlook, a little bit. I think it allows for more creativity, in the process. It allows people to make interesting programming that maybe wouldn't have a place on broadcast networks, if you were just counting people.
I can't imagine being quite as lucky at any other time - I certainly never have been before. That goes right down from my producing partners to people like Eddie Vedder. But the two things that make me feel that this was meant to be now and not before was that the story itself has more resonance today - I find it a more important story today than it was then - and Emile.
People die when curiosity goes.People have to find out, people have to know. How can there be any true revolution till we know what we're made of? 830
I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.
After all these years of wandering around as a street photographer and a journalist, I decided that this world is such a curious, screwed up place so full of contradictions... that I couldn't look at it any more in the raw form without trying to find some way of balancing it in a more philosophical context - less in a reportorial manner and more in an artistic one.
There was never any more inception than there is now,
Nor any more youth or age than there is now;
And will never be any more perfection than there is now,
Nor any more heaven or hell than there is now.
Its a consequence of the experience of science. As you learn more and more about the universe, you find you can understand more and more without any reference to supernatural intervention, so you lose interest in that possibility. Most scientists I know dont care enough about religion even to call themselves atheists. And that, I think, is one of the great things about science-that it has made it possible for people not to be religious.
Now, the world is more than it seems to be. You know this, of course, because you read stories. You understand that there is the surface and then there are all the things that glimmer and shift underneath it. And you know that not everyone believes in those things, that there are people—a great many people—who believe the world cannot be any more than what they can see with their eyes. But we know better.
I was shy as a child. Now I'm not really shy any more, unless I'm with shy people. I find it contagious and I don't know what to say. But I don't think shyness is something one should feel apologetic about.
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
The American worker is more productive than he's ever been. We've got more people to do it. We've got all the ingredients for a sensational future. It's just that right now the athlete's on the floor. This is a super athlete.
I always was one who didn't take things for granted. But I think I do appreciate things more now. The small moments of joy that we find each day are so much more precious now than when I looked at them before.
I find it very difficult to do anything on my own now because people recognize me. This has never happened to me before because I haven't really done television before. But I suppose if you're in people's rooms all the time, I don't know - I was thinking the other night with people like DiCaprio and, you know, those big stars and Cate Blanchett, and you just think how did they exist? It's so difficult. And I think now it's very intrusive because of these cellphones, you know, with cameras.
I was more comfortable with guys growing up, but now I find myself more comfortable in my own skin and open to people, regardless of their gender or popularity or any other label, as a result.
The idea of the past is as useless as the idea of the future. Both could be invoked by anybody about anything. There is never any more beauty than there is now. There is no more joy or wonder or sorrow than there is now, nor perfection, nor any more evil nor any more good than there is now.
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