Jon Favreau Quotes
Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.
Jon Favreau
Quotes to Explore
I played small forward on the basketball team. I also ran the 300 hurdles.
Gabriel Luna
I think you have to do certain things in the pilot to get your network's attention - to break through... So maybe you push a little further in the first show.
D. B. Sweeney
Sometimes, I find that just the simplest, cleanest things that are intelligently performed are funniest to me.
Kaitlin Olson
I'm very competitive but in a very nice way.
Faith Hill
The vegetable life does not content itself with casting from the flower or the tree a single seed, but it fills the air and earth with a prodigality of seeds, that, if thousands perish, thousands may plant themselves, that hundreds may come up, that tens may live to maturity; that, at least one may replace the parent.
Ralph Waldo Emerson
My candle burns at both ends; it will not last the night; but ah, my foes, and oh, my friends - it gives a lovely light!
Edna St. Vincent Millay
I've had quite a life, when you stop and think about it.
Nancy Reagan
West Indian cultural mentality and a North American life equals the perfect balance.
Melanie Fiona Hallim
There are certain men and women who, from the minute they step in front of a camera, that's exactly where they belong. Connery's one.
F. Murray Abraham
The resilience of these people is amazing. I am a great believer that the sooner we get things up and running in terms of sport in this area, the better.
Ian Botham
I don't think successful musicians were really put on this planet in order to have a great time, pat themselves on the back and say, 'Oh, what a clever boy I am!' I think that, like most artists, we were put on the planet to suffer just a little. And we do.
Ian Anderson
Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.
Jon Favreau