Haylie Duff Quotes
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
Quotes to Explore
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I do not have bad days. I don't wake up in the morning and think that I'm going to get AIDS. I don't dream bad dreams about it. If I did, I'd be giving in to the negativity.
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After briefly considering whether to study biology or medicine, I opted for medicine and initiated my studies at the University of Bonn. The first two years were particularly hard, since I simultaneously decided to attend lectures and courses in biology as well.
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Tombs are the clothes of the dead and a grave is a plain suit; while an expensive monument is one with embroidery.
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When you catch a glimpse of your potential, that's when passion is born.
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The first thing one notices about Jill Abramson is her short stature. The second is her intensity.
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Ask an older person you respect to tell you his or her greatest regret.
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When you get lucky, as I did getting to work on a series of amazing films, one of the drawbacks career-wise is that the image of you at 10 or 12 or whatever is burned into people's minds for a long time.
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I stand behind everything I've done.
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Argument is not always truth.
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Happy Memorial Day! Thank you to all our service men and women past and present. You are not forgotten!
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I care about reading, a lot. It's a big part of my life.
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It is obvious that the best qualities in man must atrophy in a standing-room-only environment.
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On "Tonight" I think I was torn dreadfully between writing what I wanted to write, but keeping it in a style that would follow up what I had just done. That's where I feel I was untrue to myself as an artist . . . that album and, to a lesser extent, "Never Let Me Down."
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If I want popularity, I go to a chef's convention.
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I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.
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The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
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I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
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If acting doesn't work out, I'm probably going to be a professional chef.
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The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
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I just got to hear every note. After I left Birdland, I started working at the Jazz Gallery. In the end, I still couldn't play, but I knew how to listen. I was probably the world's best listener.
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Drinking a cup of coffee with your eyes closed isn't a sophisticated task for a person, but it's hard for a robot.
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Some people write heavily, some write lightly. I prefer the light approach because I believe there is a great deal of false reverence about. There is too much solemnity and intensity in dealing with sacred matters; too much speaking in holy tones.
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Sarcasm helps me overcome the harshness of the reality we live, eases the pain of scars and makes people smile.
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I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
