Real strength is being able to carry on when times are hard.
I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.
Archetypes resemble the beds of rivers: dried up because the water has deserted them, though it may return at any time. An archetype is something like an old watercourse along which the water of life flowed for a time, digging a deep channel for itself. The longer it flowed the deeper the channel, and the more likely it is that sooner or later the water will return.
The real cultural war is between the culture of narcissism and what might be called the culture of renewal.
I learned a lot from the stories my uncle, aunts, and grandparents told me: that no one is perfect but most people are good; that people can't be judged only by their worst or weakest moments; that harsh judgements make hypocrites of us all; that a lot of life is just showing up and hanging on; that laughter is often the best, and sometimes only response to pain.
I would like to find a way to embrace what Led Zeppelin did, in filmmaking.