Quotes About Avant-garde

Basically, my idea and explorations on fashion have not changed; however, I believe I'm going state-of-the-art on fashion.

I really wanted to make the worst thing: the thing that even people who liked bad, terrible music wouldn't like - the stuff that people would ignore, always. Something really, really stupid. Something that is destined for failure.

If anything, I was the definite edge of the spear into The Attitude Era, I believe, so it was way before its time, the stuff I was doing, and it kind of set the tone for what was to come.

I took one acting class as an undergrad, and I loved it. I was in a very avant-garde play at UCLA about a closeted, married homosexual. I played his father.

I come from a background of experimental music which mingled real sounds together with musical sounds.

Others can't stand to revise; instead they decide they're avant-garde, so everybody who doesn't like their work is unenlightened. (Note: being avant-garde is now... well, garde.)

The music I should be doing is music that you haven't heard before - whether you like it or not. I don't want to just repeat.

I did an English album called 'Ice' earlier but it was too ahead of its time.

I just know what an icon does, and that's whatever you want to do and it's trendsetting. You know? It's real cutting-edge.

I don't appreciate avant-garde, electronic music. It makes me feel quite ill.

I want to make my music a genre that people can immediately identify: something that never existed.

In my opinion, the Bay is a trendsetting area.

I've lost so many gigs composing commercial or television music because I can't repress my inclination to work against conventions.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

I didn't have to inspire John toward the avant-garde; he did not need anything from me. That is why it's so interesting that critics decided to dislike me. At some point the members of the quartet felt it was time for a change, and left on their own.

In the 1960s, people were trying to get away from the pop song format. Tracks were getting longer, or much, much shorter.

Making 13-minute tracks is pretty alternative, I think!

I'm trying to use people like Meredith Monk and Philip Glass and Terry Riley as the backing tracks for new pop songs. It's really hard trying to use the format and write a pop song on top of avant-garde music, so we'll see. It could be cool, or it could totally flop.

There is nothing more profitable than the extreme avant garde.

Dada was an extreme protest against the physical side of painting. It was a metaphysical attitude.

People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.

In an avant-garde cooking restaurant, it's the experience that's the difference.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.