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Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level. ↗
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason. ↗
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. ↗
#distractions #eating #fine #flavor #food
But if you want to be a songwriter-based musician, whether you play punk or rock or country or jazz, whatever, you have to work on your songwriting and you have to work on being able to play in front of people, I think. That performance is how you create the groundwork for a lasting career. ↗
When I'm writing, which is 8-9 months out of the year, I'm in a concerted writing pace, where I work 5 days a week for at least a few hours a day, maybe a little bit more. But I won't work for more than 2 hours at a time. I'll work for a couple hours and take a break. ↗
