If you think you're a failure, I've got some good news for you: you might be a success by standards you haven't yet honored.
Our ambition was not to win Michelin stars; it was to change the system, to change the current paradigm, and we figured out that we could not do that alone. . . . We had to unbolt and engage the most important stakeholders on the scene of food culture into our agenda.
Not only was the food culture of my childhood unsustainable, it was also undelicious. The sad thing is that my mother's and father's generation didn't have the bandwidth to capture the scope of their losses.
The philosophy so successfully communicated by these fine people—those priests and doctors—was that if you want to live a long and healthy life on earth, and avoid going to hell, what you have to do is eat something of inferior taste and get it over with in a hurry.
For centuries in Denmark—and also in Sweden and Norway—the idea of preparing wonderful meals for your loved ones was considered a sin, aligned with theft, abuse of alcohol, exaggerated dancing, incest and masturbation.
It was a more intimate relationship with the customer, because ultimately i think everybody that’s creative wants to connect with people, you want to share a piece of your heart, and that’s why …. it’s so difficult if someone says they don’t like your idea.
Sid and Ann Mashburn
To make a living in life, find your passion and then find a way to make money. That way you will always enjoy your job.
Don't sacrifice who you are, or your family, or those who are most important to you for what it is that you dream about.
It makes you realize that we actually have, for lack of a better term, energy that we share back and forth between each other.
I really believe that one of the most important and special things you can do for another human being is to remember their name.
I honestly think in doing this business and wanting to focus on the human aspect of what makes life interesting and what makes life really special, I kind of liked being surprised by fame, a little bit.
How do you create something that transcends being the next best thing?
Any environment: design, architecture, construction, restaurants, food trucking, can have those opportunities to create those moments, you just have to be conscious for them.
How cool would that be? When you walk up and you leave feeling better about yourself than when you walked up, and really all you got out of it was a hotdog, maybe a bag of chips, and a drink.
You shared something from your heart with that person, and that person was affected by what you shared; that's creating magic in really small moments.
You will never figure out what's right until you fix what you already know if inherently wrong.
If you wake up and you don't like what you're doing, do something else.
Jessica and John Winters
We didn't know what we were doing. We still don't have any idea what we're doing. But it was our thing...so we said 'why not?'
What if science fiction has lost its allure as a source of inspiration for technology!
If you don't know where you come from, you don't know where you are going.
People are creating content for hits and not creating content that is actually satiating and has a bigger good to it. And that's because we're not giving ourselves pause to create that content.
Suddenly, the artists realized they are in Molenbeek
Me gusta haber logrado cosas que, supuestamente, debía haber logrado durante una trayectoria larga de experiencias.
El proyecto, el resultado, no me interesa mucho; me interesa la experiencia.
Es esa actitud, ¿no? El "por qué no“, el "por qué no arriesgarnos a hacer las cosas que nos gustan.
El error no es malo, está bien, es parte de una experiencia y es parte del riesgo.