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"Generally a chef's book is like a calling card or a portfolio to display their personal work."
Work,
Standard
Customized
More
"With Fellini, the fear dropped out of my work because it was such a happy experience... hanging out with Fellini, having pasta on the set with Fellini, and going out with Fellini!"
Author Name
Personal Development
"I really do hope that the Millennium Summit gives new impetus to the work of the United Nations."
Author Name
Personal Development
"If you can find your perfect job, create one."
Author Name
Personal Development
"Salary is the currency that is gotten from mortgaging your life and time."
Author Name
Personal Development
"Anytime we can take narcotics off the street it is significant because it takes them out of the hands of children. It certainly is not going to stop the drug problem, we have to work very, very hard."
Author Name
Personal Development
"Give a typical employee a million, and, he is most likely to use the money to print his CV on fancier paper."
Author Name
Personal Development
"For disappearing acts, it's hard to beat what happens to the eight hours supposedly left after eight of sleep and eight of work."
Author Name
Personal Development
"I admire Bruce Springsteen because he's a heroic person who has lots of integrity and has this incredible body of work that is so vital."
Author Name
Personal Development
"The artist likes to seem totally responsible for his work. Often he begins to explain it, to make it appear as if it were a reasonable process."
Author Name
Personal Development
"Working overtime is an underpaid man's salvation."
Author Name
Personal Development
More
"I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen."
Job
"I had all kinds of food issues, including health concerns and weight concerns."
Food
"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."
People
"You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar."
Time
"To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment."
Art
"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."
Home
"I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people."
People
"Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out."
Food
"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."
Work
"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."
Health
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