Jacques Pepin Quotes
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Quotes to Explore
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One of the things we urge Y-Combinator companies to do is to have profitability in grasp. If you need to get profitable before your A round of money, you ought to be able to do that.
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We must develop huge demonstrations, because the world is used to big dramatic affairs. They think in terms of hundreds of thousands and millions and billions... Billions of dollars are appropriated at the twinkling of an eye. Nothing little counts.
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Fame has become this obsession for people, which kind of creeps me out.
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I try to talk about policy issues intelligently, I try very hard to avoid thought bubbles. I make sure my speeches are well researched and footnoted. I make sure I am not talking through my hat.
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Every year is pressure. You need to put in on yourself to go out and perform.
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I've always made sequels, even when I was making Super 8 movies if the audience liked it.
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A great work is made out of a combination of obedience and liberty.
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If your mom is still around, you're so lucky.
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I think there is some truth to the fact that yeah, okay, cool, obviously the more mainstream kind of easier-to-grasp-onto dance music has become popular, but that holds true with almost any genre. It wasn't like the Sex Pistols hit the radio. It was poppier versions of that is what hit. It's never, like, the true core stuff.
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When I look back over my career, there was so much stress. And it was because of the business. It was always because of the business.
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What people say isn't going to stop me. I have to do things for myself.
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I used to be a dancer, and for me it was a really good combination of dance and acting.
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When our ancestors crouched about the camp fire at night, they told each other tales of gods and heroes, monsters and marvels, to hold back the terrors of the night. Such tales comforted and entertained, diverted and educated those who listened, and helped shape their sense of the world and their place in it.
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I write and rewrite and rewrite and write and like to turn in what I think is finished work.
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The polls and the pundits and the media seem to talk to each other. It's sort of like an echo chamber.
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I prefer doing interviews where people don't have to interpret what you say. I'm going to be real honest.
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People get tired of you. So they decided to throw me out. And so help me God, as the numbers were coming in, I said to myself, 'I'm free at last.'
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In memoir, you have to be particularly careful not to alienate the reader by making the material seem too lived-in. It mustn't have too much of the smell of yourself, otherwise the reader will be unable to make it her own.
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Fame, do I like it? No. It has bought a lot for me in my career, but there are a lot of downsides to it. You give up your privacy. I did it to myself but not to my family and friends. You don't ask for it. You just have to live with it.
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My style is not that big. I wear heels, tight pants, and I wear diamonds.
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I'm a big fan of Coach Dorrell. I watched UCLA football for many, many years. I've grown accustomed to the Pac-10 style.
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I'm surviving. I'm a survivor.
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Yeah, I made it. It sneaks up on you. You're some schmuck and you wake up one day and you go, Good God, I'm the cheese.
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The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
