The first year with ABT I learned 13 new roles. Most were lengthy ballets, more complicated than I was used to. I have suffered from tendinitis since I was 13, and it flared up again until the pain was paralyzing. There were times I prayed I'd be sic...
Previous generations used to eat locally out of necessity. Without options like flash-freezing and worldwide export services, communities had to rely on local farms for all of their meals. In many ways, this was beneficial. People ate fresh, seasonal...
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness ...
Most people who came here came for economic reasons or sometimes for religious or political reasons. I didn't have any of this. I came here, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by ...
In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip...
It had been said that the marathon doesn't really begin until mile twenty. I say mile twenty-six would be more appropriate. The final two-tenths of a mile is filled with emotion. No matter how desperately you're struggling at this point, thoughts typ...
Paula: [reading to her father] ?the Mighty Mets stormed their locker room shortly after nine o'clock on their night to remember. Released from bondage and ridicule after seven destitute seasons, they raised the roof of Shea Stadium - while their fans...
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in m...
There was a time-a lonely, lonely time-when salads were a pale and limp affair, relegated to the side of your plate, practically weeping. I think those dark days were also known as the '80s. -p.11
I run because long after my footprints fade away, maybe I will have inspired a few to reject the easy path, hit the trails, put one foot in front of the other, and come to the same conclusion I did: I run because it always takes me where I want to go...
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a h...
One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister and I would argue over who could eat the chocolate bars. Looking back, I don't know why we just didn't share. We could have sp...
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfi...
When I got a deposit on my very first cake, I took that deposit and I bought some cake mix with it. I've never taken a loan - ever. And we're doing this expansion just like everything we've done in this bakery as we've grown. If we weren't able to af...
When I do a cooking class now, I tell people that the most important part is to read the recipe many times so you know what you're doing. What I don't tell them, though, is that sometimes I do parties where I'm rushing so much I don't have time to fo...
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the gri...
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to tra...
The business of being happy requires making a conscious choice. People think being happy will just happen to them someday, if only they do this or that right. But it doesn't - you have to choose it. You choose happiness, you don't wait for it to choo...
I run because if I didn’t, I’d be sluggish and glum and spend too much time on the couch. I run to breathe the fresh air. I run to explore. I run to escape the ordinary. I run…to savor the trip along the way. Life becomes a little more vibrant,...
People think I'm crazy to put myself through such torture, though I would argue otherwise. Somewhere along the line we seem to have confused comfort with happiness. Dostoyevsky had it right: 'Suffering is the sole origin of consciousness.' Never are ...
As long as my heart's still in it, I'll keep going. If the passion's there, why stop?... There'll likely be a point of diminishing returns, a point where my strength will begin to wane. Until then, I'll just keep plodding onward, putting one foot in ...
