One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. ↗
My own way of thinking is to ponder long and I hope deeply on problems and for a long time which I keep away for years and years and I never really let them go. ↗
The racism, the sexism, I never let it be my problem. It's their problem. If I see a door comin' my way, I'm knockin' it down. And if I can't knock down the door, I'm sliding through the window. I'll never let it stop me from what I wanna do. ↗
Our problem, from the point of view of psychology and from the point of view of genetic epistemology, is to explain how the transition is made from a lower level of knowledge to a level that is judged to be higher. ↗