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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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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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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In 2008, the Nobel Prize in Chemistry was awarded for work done on a molecule called green fluorescent protein that was isolated from the bioluminescent chemistry of a jellyfish, and it's been equated to the invention of the microscope in terms of the impact that it has had on cell biology and genetic engineering.
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I like sports, and swimming is my favorite. Doing physical exercises keeps one fit and healthy and helps one work more efficiently. I think we all need to strike a balance between work and relaxation. This can keep us energetic and help us do our job better.
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Because it started as an offshoot of al Qaeda in Iraq, ISIL has long been subject to U.N. sanctions, and all countries have a legal obligation to freeze its assets and prohibit its business dealings. But countries around the world need to do more to make these sanctions work.
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Because my writing time has always been very limited, I try to be very choosy about which stories I work on. There are many ideas that would make interesting stories - too many - so it's important to be ruthless and say no to most of them.
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As long as everything is happy at home, I can be totally selfish at work.
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The impudence of the sinner displeases God as much as the modesty of the penitent gives him pleasure.
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It's always important to recognize your situation and not take it for granted.
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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.
