Aaron Sanchez Quotes
I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
Quotes to Explore
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You have to understand, I can't do any jokes about Ross Perot, because the last thing I need right now is another credit check.
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To a historian libraries are food, shelter, and even muse.
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If you are attempting to study American history, and you don't understand the force of white supremacy, you fundamentally misunderstand America.
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I think the three Mexican directors - Alejandro Inarritu, Alfonso Cuaron, Guillermo del Toro - gave all of us foreign, and particularly Latino, directors a big break.
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GM has never been about feeding the world or tackling environmental problems. It is and has always been about control of the global food economy by a tiny handful of giant corporations. It's not wicked to question that process. It is wicked not to.
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An Englishman teaching an American about food is like the blind leading the one-eyed.
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When you leave, you basically want to go eat, because I talk a lot about food in my act. So when you leave, you leave hungry.
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It's no use of talking unless people understand what you say.
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The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don't eat it.
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I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!
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I'm a big guy, but I'm really simple with the food. I'll hit the In-N-Out or just the regular buffets.
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Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.
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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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Nobody wants to be on food stamps, but when my family lost everything, we were grateful for it. I was grateful the program was there so I could concentrate on my schoolwork and not on my empty belly. We were grateful that we had the support we needed to roll up our sleeves and rebuild our lives.
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I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
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I care a lot about big food and everyone's right to healthy, nutritious food and what's caused obesity in America and obesity in children in America.
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
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Guys understand a waistline. They understand a silhouette.
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I watch cooking change the cook, just as it transforms the food.
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I love England, especially the food. There's nothing I like more than a lovely bowl of pasta.
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I moved to New York last year and I love it. It's a huge change and I've always wanted to spend time there. It's like a more intense London, and everything's up a few notches. The lights are brighter, the pace is faster and the food's better.
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I do adore food. If I have any vice it's eating. If I was told I could only eat one food for the rest of my life, I could put up with sausage and mash forever.
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I'm experimenting in public. At the design grad schools, these are people sitting around in groups, putting their work on a wall, analyzing it and putting it back in a drawer. I think there's little risk in that.
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I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
