Neither James Madison, for whom this lecture is named, nor any of the other Framers of the Constitution, were oblivious, careless, or otherwise unaware of the words they chose for the document and its Bill of Rights.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer a...
Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.
I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.
It me birthday and nobody came...Bigfoot decide do something nice for self for big day and sneak in they house at night and pick out own present and blow out flickering candle of life in they brains. Make a wish, jerks.
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.
There seems to be such a laziness in - and I hate to use this phrase - the modern world. Everything is pumped out so quickly so that you can read it while passing by, like billboards or those flashcards before movie shows.
There seems to be a peculiar kind of clamor for comics. And I'm not sure how much a part of reality that is. I think partly it's based on some idea that comics are what everybody wants to read - and I don't think that's the case.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves.
With the 'Watchmen' comic, we attempted to tell it in an accessible way. I deliberately made the artwork very clear, deceptively so. You think you're sucking on a sweetie, but it turns out to be a sugar-coated chili.
I read every book there was on jazz, about the original players - King Oliver, Buddy Bolden and all those groups. At one time I was fairly well schooled in that... I could tell you who played where and when, historically, way before my time.
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can...
