Daniel Humm Quotes
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
Quotes to Explore
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I joined the Actors Studio and began to work with Lee Strasberg, and that changed my work.
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It's good to keep in mind that prominence is always a mix of hard work, eloquence in your practice, good timing and fortuitous social relations. Everything can't be personalized.
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I think I'd say that my whole body of work is a reflection of who I am, but not any one specific thing.
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I have said this many times, that there seems to be enough room in the world for mediocre men, but not for mediocre women, and we really have to work very, very hard.
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People have got to get together and work together. I'm tired of the kind of oppression that white people have inflicted on us and are still trying to inflict.
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I wanted to become a champ - I was surrounded by champs in my family and in my neighborhood - and because of this stupid accident, I lost my opportunity.
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I think movie and television companies are in the business of making money, and if you have a franchise, eventually you'll want to exploit that franchise and revisit it. So I assume at some point someone will do another story in the 'Lost' world.
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My best work is often almost unconscious and occurs ahead of my ability to understand it.
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When you're warm and approachable, you don't have to go up and talk non-stop to someone in a social situation. You just have to be open to the conversations you're already having - and warm and receptive to the people you're meeting.
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But 18 years after the passage of the Civil Liberties Act, there still remains unfinished work to completely rectify and close this regrettable chapter in our Nation's history.
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When you spend a lot of money on one player, you want him to prove himself, but the way football works, one day you can be good, the next you can be bad, and the next after that, you can be very bad. I have come to Manchester City to work very hard and to help my friends make Manchester City great.
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I think, initially, working on your own is really great because it allows you to just be really free and not worry about how things are perceived or if people are going to think you're an idiot. And once that becomes ingrained, at least for me, I think I'll feel really comfortable to work with other people and still feel that same freedom.
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I work out, I go to pilates, I walk and I eat everything I can get my hands on.
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I want to work with the best coaches in the world.
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I have reaffirmed my political will to work towards national unity.
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Voting to go on strike is not a decision working people take lightly and is always accompanied by a strong sense of injustice at work. The impact of losing a day's pay is significant, not least for those in the lowest paid jobs who are already on the tightest budgets.
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A man's face is his autobiography. A woman's face is her work of fiction.
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Our work for human dignity is often lonely, and almost always an uphill climb. At times, our efforts are misunderstood, and we are mistaken for the enemy. There has been a clear erosion of respect for U.N. blue and our impartiality.
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Put your head down and work as hard as you can because there is always someone better out there.
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Goals are the fuel in the furnace of achievement. Think on paper and write them down!
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There are a lot of times that we feel like our hands are tied - 'I have no control over if I'm going to lose my job.' 'I have no control over if I'm going to be able to pay my bills.' You've got to realize that that's where your trust comes in. You have to trust God, and keep your hope, because your hope is what produces your faith.
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I used to write in bed, starting when I woke up. I believe that creative work comes from our subconscious mind, so I try to keep the gap between sleep and writing as minimal as possible.
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Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
