I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.
I think most defense attorneys honestly believe the principle that says, 'Better 10 guilty go free than even one possibly innocent person be convicted.'
I was critical of race-based affirmative action early on in my career and I've changed my mind. And I've publicly acknowledged that I was wrong.
In the real world in which we live, you always have to choose between evils. And in choosing between evils, you have to have moral criteria for how to make those choices.
In my neighborhood, everyone had an opinion on the local cantor. You didn't go to a synagogue to listen to the rabbi's sermon. You went to listen to the cantor. It was like a concert.
Consciousness, much like our feelings, is based on a representation of the body and how it changes when reacting to certain stimuli. Self-image would be unthinkable without this representation.
Some of us, for better or worse, develop very stable, consistent, and largely predictable machineries of self. But in others, the self machinery is more flexible and more open to unexpected turns.
For pure joy, I look at a small painting by Arbit Blatas. An ocean liner is at the center of the composition, perhaps ready to depart. It holds the promise of discovery.
I started to call myself a rational therapist in 1955; later I used the term rational emotive. Now I call myself a rational emotive behavior therapist.
Many psychoanalysts refused to let me speak at their meetings. They were exceptionally vigorous because I had previously been an analyst and they were very angry at my flying the coop.
Most people would have given up when faced with all the criticism I've received over the years.
Profit and bottom line, the contemporary mantra, eliminates the very source of architectural expression.
The delusion of entertainment is devoid of meaning. It may amuse us for a bit, but after the initial hit we are left with the dark feeling of desolation.
There is an increasing awareness of the interrelatedness of things. We are becoming less prone to accept an immediate solution without questioning its larger implications.
We find Japan a little more difficult to understand because it has proven its 20th century prowess though the ancient traditions still persist.
We regard those other cultures, such as that of India, where many people live and believe and behave much as they did 1,000 or 2,000 years ago, as undeveloped.
In those countries with centuries of a craft tradition behind their building methods, techniques are tightly coordinated under the direction of the architect.
Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness.
It is only when parental feelings are ineffective or too ambivalent or when the mother's emotions are temporarily engaged elsewhere that children feel lost.
