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Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.

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Accept Emrich Failure Important Make Mistake

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Marilyn Monroe Paulo Coelho Abraham Lincoln C. S. Lewis Khalil Gibran Charlie Chaplin Gautama Buddha Isaac Newton

Everywhere in the world there are tensions – economic, political, religious. So we need chocolate.
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Chocolate Economic Everywhere Need Political Religious World Tension
Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.
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Adjective Complicate Cuisine Duck Sauce Subject
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
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Dish Guest Made Memorable Mistake Nothing Remain Single Taste
Everyone talks about Spanish influences, but where is it?…Tell me 10 great Spanish restaurants in London….You can’t give me the addresses. Nor in Paris.
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The trick is to learn a positive lesson from all of life’s negative moments.
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Learn Lesson Life Moment Negative Positive Trick
The image foreigners have of French cuisine is fattening and very fancy food. But it’s not true – French food isn’t just rich. The word “healthy” doesn’t exist in French.
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Country Cuisine Fancy Fatten Food Foreigner Healthy Image Rich
Failure is enriching. It’s also important to accept that you’ll make mistakes – it’s how you build your expertise.
ALAIN DUCASSE

Accept Emrich Failure Important Make Mistake
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
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Aesthetic Men Obsess More Much Perfection Savor Share Taste
The relentless pursuit of being different is very French.
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Being Country Different Pursuit Relentless Very
You can mix two styles and get fusion; any more and you just get confusion.
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Airline Best Country Program Wine
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar.
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It is a great intellectual challenge and a gorgeous sensual experience.
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Classical cooking and molecular gastronomy should remain separate.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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