Quotes About Experience

I started modeling before '1992,' and I had already done Calvin Klein and Target and Gap and Diesel, Reebok, so I had been modeling for a little bit.

When you've experienced the real Marilyn, it's difficult to watch a movie about her.' I didn't want to have the memories of my experience tarnished in any way.

I don't think that 'Just Mohabbat' or 'Tarzan' were a hindrance. 'Tarzan' didn't do well at the box office but I would say the kids loved it.

You can't exactly bake a man to your specifications. Most of all, one shouldn't alienate a candidate. A hybrid of Einstein, Tarzan and Inge Meysel doesn't exist. Besides, the images of politicians in the media aren't always accurate. I've had my share of experiences in that regard.

Since my first dive in a deep-diving submersible, when I went down and turned out the lights and saw the fireworks displays, I've been a bioluminescence junky. But I would come back from those dives and try to share the experience with words, and they were totally inadequate to the task. I needed some way to share the experience directly.

Once the product's task is known, design the interface first; then implement to the interface design.

A lot of knowledge in any kind of an organization is what we call task knowledge. These are things that people who have been there a long time understand are important, but they may not know how to talk about them. It's often called the culture of the organization.

The cultural decoding that many American writers require has become an even harder task in the age of globalisation. The experience they describe has grown more private; its essential background, the busy larger world, has receded.

As people do a task, they improve at it.

Drinking a cup of coffee with your eyes closed isn't a sophisticated task for a person, but it's hard for a robot.

I've discovered as an author that the process of writing a novel becomes harder over time, not easier. I used to think the reverse must be true, that it would be like any task, and the more I practiced, the more adept I'd become.

In view of the experience I had acquired in the field of chemical industry, certain Italian government and industrial bodies entrusted me in 1938 with the task of instituting research and development studies on the production of synthetic rubber in Italy.

Getting the book published and the movie made was not an easy task. But it helped. Because even though it's a difficult life to explain, I lived it.

I gave myself the small task of writing honestly about the kind of life I knew. I believe there is some value in carrying out that task, however limited.

Playing a character is like compressing an entire life into a few lines - that isn't an easy task.

Pretty much everyone's career starts the same way: with grunt work. Not just the cliched fetching of coffee, but other lowly tasks: taking notes in meetings, preparing paperwork, scheduling, intensive research - even flat-out doing our bosses' work for them.

One simply runs out of energy as you get old. One doesn't take on new tasks of exploration because it takes an extended period of intense thinking and working on it, and that becomes impractical.

If you go to a restaurant and you go with people you like, your food will always taste really good.

To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

Reality is an acquired taste.

We never taste a perfect joy; our happiest successes are mixed with sadness.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.