American - Entertainer | July 30, 1962 -
The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown
WorkPowerI AmProblemVeryBoth
I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.
WorkLearningMyselfMeDoingGoing
I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him.
TimeMeSomeoneLongFindLong Time
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
FoodInspireNeedEmpowerOnlySome
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
JobThoughtRestaurantNewQuitTwo
For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.
I AmMeKitchenTalkingSayKind
My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera.
SuccessCollegeSpeakCameraReason
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
LovePeopleProblemsDirtyI Can
I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
WorkPeopleMeSympathyGameBetter
Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
SciencePeopleMeEnoughNowGuy
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
CookingMeBookExplorationWhy
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
HateWordsDoneWriteHeatRecipe
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