A Quote by Jayne Middlemiss

The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in kitchens just on the vegetable section and then move up to the fish section, etc, whereas you have to do everything and it's really full on, but it's an amazing experience.
For me, while writing I am an engineer, so if I decide to change the format, I want to add a section, to move a section, reorganize the section, anything I want to do, I just boot words, and I do what I want to do. So, I feel completely empowered when I'm a writer.
You can't just look at the back section of the newspaper or the sports section by itself. You need to understand everything that's going on.
I think during the day, when I was doing the Masterchef experience, everything I'd learnt in yoga, the breathing techniques, etc, would really help and it would calm me down because it was so stressful.
The writer is driven by his conviction that some truths aren't arrived at so easily, that life is still full of mystery, that it might be better for you, Dear Reader, if you went back to the Living section of your newspaper because this is the dying section and you don't really want to be here.
A tip for generalists who try to read economic research papers: If you get to a section that's incomprehensible, don't give up. Just skip to the next section.
2018 marks 30 years since Margaret Thatcher's government introduced Section 28, one of its most abominable policies. As a part of the Local Government Act, this Section was designed to prevent local authorities and schools from the so-called promotion of LGBT+ issues.
I shop a lot from the children's section and, sometimes, from the men's section. You'll find skirts, shirts and shoes from the children's section. My friends buy me more adult-like clothes, and I love those. But I cannot do away with the colourful stuff.
The reason the middle section switches to third person is, well, this is middle age. This is the part in her life where she loses track of something that was driving her and has to figure out what's going to drive the next part of her mission, this mission to be an author. I had to push back away from her for a while before we could come up to that really lyrical close third in the final section.
A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.
I would love young girls to look up and see my string section or my brass section or the steel band and be like, 'Wow! I never thought I could do that, that's wicked! I want to be up there doing that.'
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
The free, creative, loving people who shine so brightly in my memory of studios and coffee shops have become models for a huge section of the population. If they in turn can just stay alive in the face of power and terror, they may become the decisive section.
I just wanted to speak to you about something from the Internal Revenue Code. It is the last sentence of section 509A of the code and it reads: 'For purposes of paragraph 3, an organization described in paragraph 2 shall be deemed to include an organization described in section 501C-4, 5, or 6, which would be described in paragraph 2 if it were an organization described in section 501C-3.' And that's just one sentence out of those fifty-seven feet of books.
Read the news section of the newspaper and there is confusion and uncertainty, a world buffeted by large forces people neither understand nor control. But turn to the sports section and it's all different.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
We hope never to live in a Republic where one section is pinned to the other section by bayonets.
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