Tyler Florence Quotes
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
Quotes to Explore
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Deal-making goes on with any job.
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I do movies that I would like to go and see. I think that's a good barometer of how I choose films. I like going to these movies. Our job is to make sure the audience gets their $16 worth. That's my job.
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I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
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I always knew I wanted to be a writer. I just wasn't sure what I wanted to do as a money-making job.
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The same way one tells a recipe, one tells a family history. Each one of us has our past locked inside.
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I'm nearly 50. I'm past being photographed falling out of bars.
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Do what you really want to do. That's why God put you on this earth.
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For me, it was very important to be part of a boxing film that actually explores the psychological aspects of the sport, more than just the physical aspects. I haven't seen boxing movies very often that really go so deep into the minds of the boxers. It really puts out how much it is about strategy and tactics and technique.
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If I get a script that's set in the jungle it goes to the bottom of the pile because I don't think the playgrounds are going to be very good there! I'm really aware of how lucky I am but I have the kind of job where I can bring my child to work.
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I think of the past and the future as well as the present to determine where I am, and I move on while thinking of these things.
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Understand, our police officers put their lives on the line for us every single day. They've got a tough job to do to maintain public safety and hold accountable those who break the law.
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Although Alchemy has now fallen into contempt, and is even considered a thing of the past, the physicain should not be influenced by such judgements.
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There's consciousness in my music, and my music comes from a conscious place. And when people say that, I certainly take it as a compliment. But my job, in terms of selling my music, is to be universal and to try to get it to everybody.
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We need to incorporate that age-old concept of redemption into the work that we do in the criminal justice system in California.
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If history judges society for how it treats those in need, so markets judge economies by the incentives they provide for private investment, the infrastructure that supports growth, and the burdens placed on job creation.
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I'm hoping that the administration and other thought leaders will succeed eventually in bringing the country back to the older idea that the American dream is having a career, getting a job, and getting involved in it, and doing well. That was the core of the good life.
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For an entrepreneur with 'improbable' and 'impossible' dreams, the alleged stability that comes from getting 'a real job' is nothing but a sign of slavery.
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One of the most unsettling things about 'Monologue' is its long silences, in which the man sits alone, staring into the middle distance, without grip of his narrative, lost to the past.
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It's hard to come into a new relationship with food unless you're engaged in an interactive way at an early age; it's hard to change your values.
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When I make a song, I'm really happy. It's an indescribable feeling.
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It is both the duty and responsibility of the world's fortunate few to help fulfil the legitimate aspirations of the unfortunate many
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Believe me, nurse, the difficulty of beginning will be nothing to the difficulty of knowing how to stop. At least that's the way it is with me when I have to make a speech. Someone's got to catch hold of my coat-tails and pull me down by main force.
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Hamlet is a little daunting.
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First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
