It's such a strange combination that I'd be unhappy to make anything like that without Landis directing.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
Creativity is a lot like looking at the world through a kaleidoscope. You look at a set of elements, the same ones everyone else sees, but then reassemble those floating bits and pieces into an enticing new possibility.
I like it when people make an effort to wear things that you wouldn't normally put together - I like eccentrics.
I love that denim can be as simple or as complicated as you want it to be. Anything goes.
When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.
The spark of true poetry flashes when ideas are juxtaposed that no one has yet thought of bringing together.
I like things that are kind of eclectic, when one thing doesn't go with another. That's why I love Rome. The town itself is that way. It's where Fascist architecture meets classic Renaissance, where the ancient bangs up against the contemporary. It has a touch of everything. That's my style, and that's what my work is about.
The way I represent my individuality is by mixing classic pieces - like sports jackets - with little, unexpected additions.
No more rules, the freedom of dressing. The beauty of mixing vintage clothes with a pair of jeans that I love.
Scientific discoveries and innovation come from combining different existing technologies and different perspectives in a unique way.
When two seemingly disparate elements are imaginatively poised put in apposition in new and unique ways, startling discoveries often result.
The deconstructed, postmodern pizza has been with us for ages, and the fact is that pretty much every ingredient in the world has been used as a pizza topping and liked by somebody, somewhere.
Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
I like to add something unusual to a dish.
There are lighter colors of granite and I like to break the rules.
The most amazing combinations can result if you shuffle the pack enough.
What you can do is present existing flavors in a fresh way, in a fresh context.
