I can always see what I've done wrong. I'm always learning. I'm the perennial student.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

If I don't need the money I don't work. I'm going to spend time with my family and friends and I'm going to travel and read and listen to music and try to learn a little bit more about how to be a human being as opposed to learning how to be somebody else.

It wasn't until after private lessons and learning bass lines that I even noticed bass in the music I was listening to at that age. My ears were blown wide open.

Someone taught me how to eat properly. Learning from others is important when it's not working for yourself.

I had actually been on tour in Japan and I had my own world tour that I was doing. I was used to doing a show for an hour so I was always learning choreography.

I spent a little time in Germany as a schoolboy learning German and it's a country I knew very well spent a lot of time in. I knew the history very well. I've always wanted to do a piece of work about the post-war period of one sort or another.

In the end my pursuit of the elusive New York State driver's license became about much more than a divorced woman's learning to drive for the first time.

There's no media training. In cooking school there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

Yes - it's the same in any other work - the more you massage your thinking the more capable I believe you are of expanding how you go about things and learning.