Alain Ducasse Quotes
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Alain Ducasse
Quotes to Explore
See, I believe that it is not true that different races and nations are alike. I'm profoundly convinced that that's a total lie. I think people are different. Sardinians, for example, have stubby little fingers. Bosnians have short necks.
Orson Welles
Every single time you make a merger, somebody is losing his identity. And saying something different is just rubbish.
Carlos Ghosn
There are grander and more sublime landscapes - to me. There are more compelling cultures. But what appeals to me about central Montana is that the combination of landscape and lifestyle is the most compelling I've seen on this earth. Small mountain ranges and open prairie, and different weather, different light, all within a 360-degree view.
Sam Abell
I hate jet lag, but I love, love, love, love traveling - to meet new people, to try different foods because I'm a big foodie. I love food, even though people think models don't eat. We do eat.
Irina Shayk
My first calendar was a combination of photos taken from different shoots including golf and casual.
Natalie Gulbis
Actually, I have another record I made with them in 1976, but I've had such a bad experience with record companies, because I keep my head so much in music and not in business.
Ornette Coleman
I love to add '90s trends mixed with modern day pieces I find along my many travels. Like these cool fun hats from Europe I have. I love to collect different ones from every country. I have them from London to Brussels.
Kat Graham
When I was a kid, I used to make up all these characters. I love comedy a lot, and I don't get to do it often. Somewhere in the middle, I shifted into doing drama.
Omar Dorsey
I played a lot of keyboards, but I really wanted to produce the sound that was in my head that I was trying to emulate on the keys. I wanted to do it for real. And it makes me look at the keys in a different way. So it's like I'm looking at the guitar and bass more like meat and potatoes and keys like coloring over top of it, you know.
D'Angelo
You go to Paris, or you go to Portugal, you go to Poland, and you ask, 'Who are you people?' They'll tell you, we're Portuguese, we're Spanish, we're Polish. Who are the people that are really European? The people in Brussels, in the E.U. bureaucracy. Europe has not been able to move to the level of patriotic identification with the concept.
Zbigniew Brzezinski
I'd like to do some things over again. I never want to repeat anything that went well, though - I just want to do better at slightly different things.
Edgar Wright
Some languages expand not only your ability to speak to different people but what you're able to think.
G. Willow Wilson
We want to demystify and present things in real talk. That's why Into the Gloss struck a nerve. Glossier is not much different. We're providing this rich environment around products that help consumers understand their benefit.
Emily Weiss
It helps me to learn things in different languages, even if it's just phonetically, and to make myself vulnerable to other audiences by trying to reflect back to them the genius of their own cultures, and to do that, oftentimes, in new jazz settings, new arrangements. It's a way to show respect.
Kurt Elling
I made a lot of different experiments with tapes at that time, until I finally realized around 1995, that sound is an interesting subject for me. Ever since then sound got more and more integrated into my art works, musically as well as physically.
Alva Noto
I think a lot of people look to me as a sort of lifestyle icon.
Jade Jagger
I think that being vulnerable is about feeling helpless, or powerless... it's about allowing myself to be in a place where I could be hurt.
Sadie Calvano
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Alain Ducasse
