Fabiola Gianotti Quotes

Art is based on very clear, mathematical principles like proportion and harmony. At the same time, physicists need to be inventive, to have ideas, to have some fantasy.

The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.

I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.

It's true with fashion, acting, anything: Make sure it's timeless, but at the same time, there's got to be a little hint of risk.

The biggest lesson that I've learned is that fashion is this tightrope where you have to be consistent but inconsistent. You need the connective thread but at the same time you need a sense of surprise.

I would try doing a dish 30 different ways.

You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

Every company needs to have a skunkworks, to try things that have a high probability of failing. You try to minimize failure, but at the same time, if you're not willing to try things that are inherently risky, you're not going to make progress.

You don't have to love cooking to cook, but you have to do more than love baking to bake. You have to bake out of love.

I'm a keen experimenter in the kitchen. With food, not with anything else!

With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.

I'm just willing to try different things. But you gotta keep it all making sense.

If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.

And cooking is about balance and harmony.

(In cooking), there is always room for careful tinkering.

Music is like cooking for me: you mix the ingredients together in one big pan and see how they end up. Through experimenting, you find what you really like and stick with it.

Creativity is making a good pass at the right time... but it can also come from deeper, there should always be a balance.

If you're always playing the correct notes, there's something wrong - you're not searching; you're not reaching for anything.

Cooking is like doing yoga. There is a lot of satisfaction in cooking food for others.

Apple is a unique company in that the art and the science sit together very nicely. There's an appreciation for both sides of the brain.

If you stay by the book, it's not always going to work. You've got to venture off a little bit. But you can't get too reckless, either.

My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.