For me, if I can design beautiful things that have the price be lower, I am thrilled.
I do not discriminate about size. I design dresses to accentuate a woman's positives, whether you are a size 0 or a size 3X.
If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'
It's amazing that something only an atom thick can be an impenetrable barrier. You can have gas on one side and vacuum or liquid on the other, and with a wall only one atom thick, nothing would go through it.
Dress codes and gestures and attitudes have always inspired me, as has youth culture in general, although now I question it more. If you analyze youth cultures over history, there has always been something strict about them - you have to be like this...
A part of my kind of design and inspiration ethos is that I carry around a leather notebook and I sketch in it, doodle in it, write notes in it, and I put pictures in it.
I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.
What makes Geoffrey Chaucer such compelling reading is his creation of a riveting conversation between the ideal and the everyday.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
A second type of direct evidence is formed by statements, whether as formal legends or personal information, regarding the age or relative sequence of events in tribal history made by the natives themselves.
A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are t...
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
Finding creative and effective ways to simultaneously give back and economically empower people is something that is increasingly important. Not everyone can open a business and directly create jobs in the way that we have at Red Rooster Harlem.
I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
I never like to think that I design for a particular person. I design for the woman I wanted to be, the woman I used to be, and - to some degree - the woman I'm still a little piece of.
I have made bouquets of pleats, bouquets of flowers, bouquets of ruffles, bouquets of feathers. Often I design in mousseline, held tightly around the waist, and with something else going on all around.
