A Quote by Wylie Dufresne
As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it.
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I've always had a massive fascination with the modern day cowboys. Modern day outlaws or going against the system, and that's always been very intriguing to me.
I'm a big advocate of starting soccer young and always having the ball at your foot, but that's because I didn't do that. If I'd focused more on that when I was a kid, it would've been so helpful. It took me, like, halfway through college to feel comfortable with the ball.
I feel at various times in my life that I've been at a point where I had to choose between a death sentence and a life sentence. And I want to live. What do I do to live? What do I do to be vital? And the answer is always creativity. The answer is always art.
My law degree has always been incredibly helpful.
I've always been doing stuff, being creative. But I got to the point where I starting to feel this longing, craving, itchy feeling - which was the first sign that it was time. I've made a few attempts to make other solo records, but when I've looked back at the body of work I've always felt like I was never quite there.
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
It's never been a point of reference to look to a man. It's not always a good thing, I suppose, but I think independence is always preferable to dependence.
Possibly because I did start off as a journalist, my starting point has always been that you've got to keep an audience with you. Whatever you're doing, you always want a script to be a page-turner. It's very important never, ever, to feel above that.
No longer what your belief about yourself is - if you've always been poor, if you've always been overweight, if you've always had rotten relationships, if your luck hasn't been good, if you don't attract into your life the things you want, if you've always been shy or always been aggressive - whatever it is and however long you've held it, the belief that you can't change it is not aligned with Source. Source says you can be anything. You can do anything. You're infinite.
Because I have always felt privileged. I have been able to do what I love, I have always been treated well, I have always been paid well so that's why. I feel that I owe something; that I need to return something. It's always been a great pleasure but nevertheless I do feel this responsibility.
I knew what I didn't want to do- that's always my starting point. The starting point is always that I don't want to repeat myself. Or I try my best not to, with varying degrees of success.
I've always been able to write. I've always been able to put a good essay in or say whatever I wanted to say through the pen. That was a gift of mine. I feel like it was what I was meant to do.
I've been asked a lot lately what message is there in the Lusitania for the modern day. To be honest, not much. Except that maybe hubris and overconfidence are always dangerous things.
The point of life is not to get anywhere—it is to notice that you are, and have always been, already there. You are always and forever in the moment of pure creation. The point of life therefore is to create—who and what you are, and then to experience that.
There is no formula. We all must become spirited inventors. There's no single answer - not even a single starting point. Even the 'teachers' ... don't offer us the answer. They do offer us approaches, ways of thinking, possibilities we can adapt, and hope that might generate in us wholly new ideas.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
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