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"So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here."
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Exlpore more Work quotes
"The job description, like most, used complicated words that made job-hopefuls hesitant to apply because it may be out of their range of capability."
"When employees are motivated and love what they do you will see higher productivity, less turnover, healthier communication, increased loyalty, and a happier environment."
"We are so used to working that not working is the new hard work."
"The office' is a cemetery of dreams."
"Speaking about work isn't working."
"I didn't want to give up my job and join the ranks of the Doing Fuck All brigade no matter how much money I had in the bank."
"Extreme night shift work in high altitude astronomy is easily avoidable by using a split night shift where the first night shift starts before sunset and finishes at midnight and the second night shift starts with a new fresh person working through to after sunrise."
"The summit of Mauna Kea was definitely a place where it was better to be a hard to replace skilled engineer than an easy to replace technician. It was my experience that once you had developed Mauna Kea Sickness that the management team would blatantly harass you out of your job using nasty inhumane human resources techniques."
"It's a matter of reducing the work to its very simplest possible state, eliminating all of the things that lead away from the guts of the work, the thing the work is really about. Anything that's there must build towards its over-all organization and meaning."
Explore more quotes by Sally Schneider
"Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor."
"There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home."
"The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff."
"But all that being said about modulation, if you're serving people delicious food, they won't complain."
"A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing."
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