#ran

Now I'm writing about contemporary Los Angeles from memory. My process was to hang out, observe, research what I was writing about, and almost immediately go back to my office and write those sections. So it was a very close transfer between observation and writing. ↗

— Michael Connelly

#almost #angeles #back #between #close

No pain that we suffer, no trial that we experience is wasted. It ministers to our education, to the development of such qualities as patience, faith, fortitude and humility. All that we suffer and all that we endure, especially when we endure it patiently, builds up our characters, purifies our hearts, expands our souls, and makes us more tender and charitable, more worthy to be called the children of God . . . and it is through sorrow and suffering, toil and tribulation, that we gain the education that we come here to acquire and which will make us more like our Father and Mother in heaven. ↗

— Orson F. Whitney

#experience #faith #fortitude #humility #pain

I've been all over the world. I love New York, I love Paris, San Francisco, so many places. But there's no place like New Orleans. It's got the best food. It's got the best music. It's got the best people. It's got the most fun stuff to do. ↗

— Harry Connick, Jr.

#best #food #francisco #fun #fun stuff

I've learned that people latch onto labels and stereotypes. There was a period when I was asked in every single interview how I liked being the new Frank Sinatra... I think people will soon realize that I do a lot more than interpret old songs. ↗

— Harry Connick, Jr.

#being #every #frank #frank sinatra #how

It is jazz music that called me to be a musician and I have always sang the songs that moved me the most. Singers, like Frank Sinatra and myself, we interpret the songs that we like. Not unlike a Shakespearean actor that goes back to the greatest words ever written, we go back to the greatest songs. ↗

— Harry Connick, Jr.

#always #back #called #ever #frank

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. ↗

— Bobby Flay

#became #chef #cooks #drink #east

I learned how but I have a terrible paranoia and fear. I do not drive an automobile. ↗

— Nikki Cox

#drive #fear #how #i #i do

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful. ↗

— Bobby Flay

#feel #i #i feel #i feel like #like

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize. ↗

— Bobby Flay

#get #i #lot #much #my time

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later. ↗

— Bobby Flay

#come #design #flash #function #functional