You can't be afraid to not have everything figured out. There's too much pressure on young people today to have it all figured out when they're in college.
From Charlie Trotter
I took the obligatory economics classes in school, but I've long been a fan of the Milton Friedman philosophy and its libertarian bent: One must be free to do what one wants to do, as long as you don't harm another. This is the seminal treatise on free-market economics.
If you ever want to get anywhere in life, you're going to have to push it, and somebody's going to push you to get there. End of story.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
The idea that you have to pursue greatness... it's up to you; it's your life.
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
As tough as I've been on anybody, as hard as I've ever been on anybody, I have been harder on myself. By far.
Life's too short. You may be on this planet for 80 years at best or who knows, but you can't just pedal around and do the same thing forever.
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.
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