A Quote by Charlie Trotter
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
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I have to be fully committed to do a project nowadays, because if I say yes to something, it means the whole family are going to have to move for the job. It's a lot of upheaval. So, it has to be really worth it. Otherwise, I'd just as well not bother.
All you have to do is say "yes." Don't make some big project out of it. Don't make some big deal out of it. Just say "yes." You don't even know what it means to say "yes," but you say it anyway. You'll never know what it means to say "yes," but you do it anyway. Freedom and Love arise when you die into the unknown mystery of being.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
Down there - he said - are people who will follow any dragon, worship any god, ignore any inequity. All out of a kind of humdrum, everyday badness. Not the really high, creative loathsomeness of the great sinners, but a sort of mass-produced darkness of the soul. Sin, you might say, without a trace of originality. They accept evil not because they say yes, but because they don't say no.
It's like, if someone asks me to do something and it seems like a really exciting project, but I maybe really frightened about it, nine times out of then I'll say yes imminently because then I can worry after I've said yes!
There comes a point in any project where you have to say - whether you like or understand the character, or the whole play for that matter - 'I believe!'
There are roles I have said no to, but for different reasons. And, I never talk about those because I feel it's disrespectful to say, 'Oh, I said no to this project or that other project.' I'd rather talk about the ones that I said yes to and the reasons why.
Yes, agriculture subsidies are far too generous. They need to be reined in because they cater to special interests while distorting free market competition. Yes, the farm laws are an anachronistic mess.
With any of the movies I've had a chance to do, or any of the TV shows I've had a chance to contribute to, people approach me and say, 'Hey, would you like to do this?' I laugh out loud and say, 'Yes, that'd be funny.' Or, I'm very moved by what I read and say, 'Yes. How can I help you?'
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.
Actors have an innate sense of self and humanity, the good ones do, and of being generous of heart and generous of spirit.
For years, I'd say yes to almost everything, trying to be nice and generous. Feeling obliged to be of service to the world. Maybe also a fear of being forgotten if I don't. But I paid the ultimate price in doing that, because for all those years, I got almost no work done! Some famous authors have written about this: that if they said yes to every request, then they'd never have time to write another book again.
When you call me European, I say yes. When you call me Arab, I say yes. When you call me black, I say yes. When you call me white, I say yes. Because I am in you and you are in me. We have to inter-be with everything in the cosmos.
Let me say this: I have said, any time, if it's Martin Mull, I will say yes. If it's Christopher Guest, I will say yes.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
There is an amazing something in the American psyche which speaks about courage, and it says, 'Yes I can,' ... Yes, we will overcome it all because we have the spirit to do so.
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