In '83, not only was there no such thing as performance motion capture technology, there was no such thing as digital animation. This was the analog era.
There's a lot more to see when you're playing and because of the advances in technology it makes room for all kinds of new characters.
The most important thing for me is to really buy the best ingredient.
Everything in food is science. The only subjective part is when you eat it.
People are trying to figure out what American food is; it's certainly an amalgamation.
A molecular gastronomist is really just someone who explores the world of science and food.
Italian food is all about ingredients and it's not fussy and it's not fancy.
The secret of business is to know something that nobody else knows.
It's cool to have instruments lying around because they give you different ideas.
I like rhythmic things that butt up against each other in a cool kind of way.
My history is to find the next big thing early.
After a semester or so, my infatuation with computers burnt out as quickly as it had begun.
I'm not really gadget oriented. I'm not into technology or computers. I'm not good at interfacing with that sort of gear.
Well, you go to Holland and everybody's on a bike - nobody would think to have a car.
Martin Sheen is my pinup! And Allison Janney, oh my God. They're brilliant actors.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
I am convinced that if you serve great value, people will come to you.
I like Chris Martin. I think he's a really great songwriter.
I'm always interested in working with people who are good team players - that are selfless that way in their interests and dedication to the project.
Except on their southern borders the great northern forests are not good as a permanent home for man.
The biggest danger is trying to put too much pressure on yourself, trying to get in too good shape.
