#red

You can never properly predict the future as it really turns out. So you are doing something a little different when you write science fiction. You are trying to take a different perspective on now. ↗

— Kim Stanley Robinson

#different perspective #doing #fiction #future #little

I don't ever balk at being considered a Motown person, because Motown is the greatest musical event that ever happened in the history of music. ↗

— Smokey Robinson

#because #being #considered #event #ever

I was way too hyperactive to study for long. I would freak out, then crash, then be too tired to read or write. I really should have had less sugar. ↗

— Mo Rocca

#freak #had #i #less #long

I mean, you're gonna be left behind if you don't appreciate the genius that is Meredith Vieira. ↗

— Mo Rocca

#behind #genius #gonna #i #left

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that. ↗

— Joel Robuchon

#certain things #chef #decide #eat #guests

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗

— Joel Robuchon

#additional #additives #bad #chemicals #compared

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. ↗

— Joel Robuchon

#doing #find #good #i #i am

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. ↗

— Joel Robuchon

#distractions #eating #fine #flavor #food

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship. ↗

— Joel Robuchon

#apprenticeship #aspirations #becoming #began #cooking

Jealousy is bred in doubts. When those doubts change into certainties, then the passion either ceases or turns absolute madness. ↗

— Francois de La Rochefoucauld

#bred #ceases #certainties #change #doubts