Daniel Boulud Quotes
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.
Quotes to Explore
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My inspiration for writing is all the wonderful books that I read as a child and that I still read. I think that for those of us who write, when we find a wonderful book written by someone else, we don't really get jealous, we get inspired, and that's kind of the mark of what a good writer is.
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In 1997, I, along with 200 other young ophthalmologists formed the National Board of Ophthalmology to protest the American Board of Ophthalmology's decision to grandfather in the older ophthalmologists and not require them to recertify.
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While I played Ranji Trophy for five years, I used to be asked, 'When are you playing for the nation?' - a question which I didn't have any answer to. I kept playing before I got my first break in 1996; those five years were indeed frustrating.
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There is a shortage of doctors, and the American Medical Association is aiming to keep it that way.
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It's impossible for China to keep 10 to 15% growth annually. The economy needed to slow down, and we have to learn to slow down.
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The Pistols were like my work of art. They were my canvas.
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Write your own songs. It helps you to mean what you're singing, which will then make it mean something to listeners.
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When you're a teenager, everything seems like the end of the world, and I don't think that's necessarily a silly thing. You're waking up and becoming aware that the world has problems and those problems affect you, whereas when you're young they don't seem to affect you that much even if you're aware of them.
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I could definitely see myself making a serious movie or a drama in the future.
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I'm a decent tennis player. Good backhand.
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The same contingencies of time and space that force a statesman or soldier to make decisions, impel the historian, though with less urgency, to make up his mind.
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For me, writing about hotels is like writing about being in a parallel universe. The sense of voyeurism, and the sense of removedness, and there are all these people silently above you and next to you.
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In the Middle Ages and beyond, the target was the Court Jew who had the ear of the ruler; during the Inquisition it was the Spanish Jews who thrived after their conversion to Christianity.
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I went from buying my own condominium and a car for myself when I was 17 on 'The Facts of Life' to not being able to pay my rent. I was at the unemployment office all the time. I had to sell my record collection just to make ends meet. And then I started getting these voice-over jobs.
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I want my son to become aware that he is in charge of the choices he makes, and it's good to make thoughtful, good choices.
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I do think that people outside the fashion industry imagine that being a model is what you might call quick, easy money, but it can be very lonely - you have to be quite tough. It's also very physically demanding.
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There's a certain kind of behavior in the Arab world that, to me, resembles the way young men behave when there is no significant influence from women in their lives.
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But I don't think we'll go there until we go back to the moon and develop a technology base for living and working and transporting ourselves through space.
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I don't think you can be successful in television without appealing to women. I don't think it's possible. I think that men like women. It doesn't really matter what they do - they love anything. But women don't necessarily like every woman, so I think that's a challenge to get the female audience to not only relate to you but also like you.
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I taught myself to read music at a very young age, so when I started to take lessons in school, the teachers used to give me other instruments to keep me busy, because I was more advanced than the other kids.
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Sam is there, Sam has been playing well, he has been doing great in camp.
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If you date one woman a year, times 10 years, and that's 10 women.
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In the history of pilot reports, 'Seinfeld' has got to be one of the worst of all time.
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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.
