Daniel Humm Quotes
A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
Quotes to Explore
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As one grows older one becomes more critical of oneself and less of other people.
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If you love things or ideas or people that contradict each other, you have to be prepared to fight for every square inch of intellectual real estate you occupy.
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That show, 'The Amazing Race' - is that about white people?
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Whatever happens in life is fine - just trust in that.
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I'm a professional world champion. Of course if you're a world champion, you're working harder than everybody else. You're making the commitment, and you're making the sacrifices. If it were easy, everybody would be able to do it. Everybody would be able to be world champion, but everybody can't be. Everybody doesn't have it in them.
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I used to sit in front of McDonald's and ask people for dollars to get me a cheeseburger. It was bad.
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And once the music is out there, when you're selling a record and selling music and people are going to do whatever they want with it, it's kind of hard to resist certain opportunities, especially in the record market now.
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During a game, it comes down to your mind - the pressure. There are loads of other aspects, too. Many people say taking penalties is easy, but when you're stood over one, that's not the case. It's in no way easy. The goal really does become a lot smaller.
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The demand in India is to have a hit, which becomes a promotion for the movie and makes people come to the theater. You have five songs and different promotions based on those. But when I do Western films, the need for originality is greater. Then I become very conscious about the writing.
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An Englishman teaching an American about food is like the blind leading the one-eyed.
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You know, food is such - it's a hug for people.
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From my very first day in the Mayor's office, I have worked closely with the Council members who share our vision of a city hall that really protects taxpayers and cares... yes... about the little things that make a big difference in people's lives.
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All people have a natural desire to be needed, to have their importance to others tangibly confirmed.
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I find it hard to talk and say things, but I can always sing about them.
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Sometimes there's cities where it's just hard to find healthy food. You just have to be prepared.
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I don't like Los Angeles. The people are awful and terribly shallow, and everybody wants to be famous but nobody wants to play the game. I'm from New York. I will kill to get what I need.
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Many people identify their sense of self with the problems they have, or think they have.
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It's weird how people who are the least close to me or who've never even met me purport to be experts on the real me; and then, sadly, there are those who could be in touch with me but prefer to gossip with strangers about me instead.
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You've got to take responsibility for your own actions. We all know people who reach rock bottom. However much that they're told that what they're doing is harming their own life or whatever, you cannot make someone do it unless that person reaches the point where they know that they have to deal with it themselves.
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In the choice between changing ones mind and proving there's no need to do so, most people get busy on the proof.
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I was asking the school shrink, 'Has anyone ever told you the top of your head looks like a penis?' I thought that was a really funny thing to tell a bald shrink.
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We are very fortunate to have Matt Carter join the Apollo board. Matt brings deep management, operations, marketing and international business expertise to the company, along with a track record of growing and strengthening well-known consumer brands.
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Oh, yes--you can shout me down, I know! But you cannot answer me. The majority has might on its side--unfortunately; but right it has not.
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A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
