Quotes About Innovation

But recently I began to feel that maybe I wouldn't be able to do what I want to do and need to do with American musicians, who are imprisoned behind these bars; music's got these bars and measures you know.

I recently purchased an iPad 2 because I didn't want to wait for the iPad 3 and iPad 4.

One thing I would say about the Indian consumer is that as much change and as much technology, innovation that you offer to the Indian consumer, the Indian consumer is very receptive and actually keep expecting more, and we have had that great experience.

I like working with creative people who are receptive to new ideas, who want to do things that are different, who want to create films of a different mould.

You got to be receptive to change, and everything changes, including our business.

In a recession, you must be able to call into question everything you've done before.

In the wake of the Great Recession, most business leaders have tended to focus on their enterprise and short-term performance. The time for that narrow focus is over.

Whenever there is a recession, the first sector that bounces back is technology services.

What could be a better recipe than mixing fashion and food?

In 1984, Jim Koch used his family's lager recipe to start Boston Beer Company, which has since become the largest 'craft' brewer in the country. He brews Samuel Adams, a rich lager named after the American revolutionary that comes with the tagline, 'Take pride in your beer.'

No one gave me a recipe for how to create company culture. I wish I had had one.

Maybe you have a particular type of sound you want to go for, but if you really want to be original, there's no real recipe for that. For me it's just about letting it come to you... if you can let your head clear out, then almost anything is available.

We aren't afraid to take creative risks, which is the main ingredient in our recipe for change.

You don't have to follow every recipe to the letter.

I did not develop a recipe for my mothers biryani. I tried, and I failed, and so I made my own.

The best thing is when you make something up, and then someone asks for the recipe.

Wherever I go I'm always looking for recipes and ideas.

Some of the recipes in the book have evolved for us. Many haven't.

Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.

My family is usually the first guinea pigs to try out my new recipes.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I had these recipes that say do this, do that. Who MAKES these rules?

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

Recipes are overrated.