Presentation Quotes

“In my opinion, there are two things that can absolutely not be carried to the screen: the realistic presentation of the sexual act and praying to God.”
― Orson Welles

“Things that would have made fame of a less clever man seemed tricks in his hands. It is a mistake to do things too easily.”
― H.G. Wells, The Time Machine

“It’s so hard to communicate because there are so many moving parts. There’s presentation and there’s interpretation
and they’re so dependent on each other it makes things very difficult.”
― Garth Stein, The Art of Racing in the Rain

“Always give your resume of good deeds when you run into someone that you wronged many years ago. They simply need to know today's version of you, before they judge you on yesterday's news.”
― Shannon L. Alder

“He "had developed a trick in college for speaking with authority. He believed that breaking his argument into numbers forced people to pay attention. How you said something could be more important than what you said.”
― Nick McDonnell

“New research into cognitive functioning—how the brain works—proves that bullet points are the least effective way to deliver important information. Neuroscientists are finding that what passes as a typical presentation is usually the worst way to engage your audience.”
― Carmine Gallo, The Presentation Secrets of Steve Jobs

“Meanwhile she's coldly interrogating me with her eyes. She's definitely in charge of this house and this moment. This must be Chloe.

She escorts me to a table full of people and presents me. She introduces them briefly. This one's from Morocco, that one from Italy, he's Persian--I'm not exactly sure what that means--this one's from "the UK." They're all in their twenties, poised and dismissive. They don't know or care who I'm supposed to be at home or where I went to school. They're measuring something else I can't see and don't understand.

They nod and turn back to each other. They seem to be waiting for a cue from Chloe to release them from having to feign interest. She introduces herself at substantially more length. Her father is Chinese and her mother is Swiss; she grew up in Hong Kong and "in Europe."

I grew up in Michigan and in Michigan. But she didn't ask.”
― Kenneth Cain, Emergency Sex (And Other Desperate Measures) : True Stories from a War Zone

“Create your environment from your best innate tenacity.
Always embrace the abundance of an inspirational mentality.
Eliminate distractions, clutter, and work from a place of brightness.
Create a winning, uplifting, vibrant, courageous action to implement!”
― Joseph S. Spence Sr.

“It is not just the information that is important. How it is presented is equally important.”
― Linda Armstrong, The Zombie Wizards of Ala-ka

“Write your script with the most adventurous characters imaginable.
Tell others, get out your comfort zone, don’t worry about what they may say.
Question your own action, presentation, use all of your inspiring stickers.
Ask what it will take? The implement it to be victorious!”
― Joseph S. Spence Sr.

“Men are stupid, and a lot of them need to be told things on top of being shown.”
― A.D. Aliwat, In Limbo

“I worked on a new dish while you were away. A pudding." She ties her apron tight around her waist. "Milk, cream, vanilla, eggs, and sugar."
"Oh," I say, slightly unsettled at the jauntiness of her tone, at its certainty. "A custard? Did it curdle?"
She ignores my question and tells me that she garnished her pudding with branches of preserved barberries. She asks if I would like to see it. But before I can answer she scuttles to the pantry, returning with a clean pudding cloth over one arm, and my best platter----on which wobbles a custard as large and pale as a harvest moon. Atop are woven branches of barberries that wink like garnets. For a second I am speechless. Her creation---for it is nothing less---is picture-perfect.
She offers me an egg spoon and jabs at the platter. "Go on, Miss Eliza. I saved it for you to taste first."
I dip the spoon into the custard's wrinkled rind and lift it swiftly, curiously, to my lips. As I do so, I'm aware of a sense of serenity washing through me. My anguish over dedications, the lurking accusatory voice that lives inside my head, all of it slips away. And there is only cream and vanilla. It occurs to me that although this glorious pudding is her creation, Ann is partly my creation, and I am partly her creation. Cooking and tasting have provided their own stage and we are performing on it at this very moment.”
― Annabel Abbs, Miss Eliza's English Kitchen

“Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers."
"Given how lively and energetic the chef was during the cooking phase...
... I admit I hardly expected such elegant, delicate plating.”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“Information overload creates poverty of intelligence and action.”
― Jag Randhawa

“Tortilla, crispy. Pork, savory. Squash, sweet. Fontina, gooey and salty. Chimichurri, peppery and green and bright, with some acid. Crema, tart and creamy and cool. And goat cheese..." He trails off.
"What does the goat cheese bring to the party?"
"Well, it's creamy, but the crema gives enough creaminess. So the goat cheese fights with it a little bit, overwhelms it, sort of makes the flavor... blurry?"
He's such a badass. "That's a good word for it, Ian. Anything else?"
He takes another bite. "I'd probably do the crema like the chimichurri, just a last-minute drizzle on top instead of underneath with the schmear... it's making the underside of the tortilla lose its crisp."
"That's a good catch. What is our rule about presentation?"
He grins and recites it like a catechism. "Presentation is important, but our mouth better be the happy one in the end. It needs to taste even better than it looks.”
― Stacey Ballis, How to Change a Life

“Until you become a household name, presentation always counts. Never allow anyone to convince you otherwise, or discount the importance of your presentation.”
― Victor Kwegyir, Opportunities in the New Economy and Beyond: Birthing Entrepreneurs in a Pandemic Economy to Create Successful Businesses and New Wealth

“By presenting yourself in the best way you can, you can relieve yourself from worrying about how other people perceive you”
― Anas Hamshari, Businessman With An Affliction

“Too much time consciousness defeats purpose.”
― Martin Uzochukwu Ugwu

“Pierre Hermé.
Variously coined "The Picasso of Pastry," "The King of Modern Pâtisserie," "The Pastry Provocateur," and "The Magician with Tastes," he's the rock star of the French pastry world. In a country that takes desserts as seriously as Americans take Hollywood relationships (that is to say, very), he has the respect and admiration of Paul Newman.
At the age of fourteen, in fact, Gaston Lenôtre of the famed Lenôtre Pâtisserie asked Pierre's father if he could apprentice Pierre. So at about the same age that I started whipping up Oreo blizzards for my illustrious career at Dairy Queen, Pierre began his in the French pastry world.
After five years at Lenôtre, at the spry age of nineteen, he became the head pastry chef. If you've ever seen the billowy white gâteaux or structurally perfect strawberry tarts from this Parisian landmark, you know how impressive this is. Later, he moved on to Fauchon, another top marque in the French pastry world, where he caught the world's attention with his Cherry on the Cake, a towering creation of hazelnut dacquoise, milk chocolate ganache, milk chocolate Chantilly cream, milk chocolate shavings, crushed wafers, and a bright red candied cherry- phew! complete with stem- on top. This was an important revelation for two reasons: its artistry and the unexpected flavors.
Unveiling this cake is a ritual, and if there's one thing I'd learned, it's that the French like their rituals. The more dramatic, the better. Untying the satin bow at the top of the cake's tall, triangular box allows the sides to fall away, revealing the gleaming cherry and six gold-leaf markings down the side, which indicate where to slice to serve the six perfect portions. With this cake, Pierre proved he was wildly creative, yet precise and thoughtful; a hedonist, but a hedonist with a little restraint and a lot of skill.
Just as with its design, the flavor of the Cherry on the Cake left the French gasping. While they're typically dark and bittersweet chocolate devotees, this cake is all milk chocolate. Pierre took a risk that his budding fan base would fall for the milk chocolate and not think him sacrilegious for eschewing the dark. Same thing with flavors like lychee, rose, and salted caramel, which are common these days, but were out there when Pierre introduced them to his macarons and cakes in the early days.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“Everything about Tom is polished; he has a metrosexual, masculine beauty.”
― Heather Dark, The Designer Wife

“What do women want at that time of the month?" He clapped his hands together. "We have the answer."
"Oh yes, please," Daisy muttered. "Mansplain to us what we want at that time of the month."
"We've done some preliminary market research," Brad said. "Women want to feel excited about pulling out a box of menstrual products each month, something to distract them from the unpleasant side effects." He clicked to a slide of a woman standing on a beach with a huge smile on her face and a box of pads in her hand.
Unpleasant side effects. Daisy choked back a snort.
"This is our vision." Brad's next slide featured a woman with long blond hair, dressed only in a piece of pink chiffon, straddling an unsaddled white horse with a pink horn attached to its head. Ribbons fluttering from its mane, the horse galloped through a field of flowers toward a rainbow in a purple sky.
Is he serious? Mia mouthed.”
― Sara Desai, The Dating Plan

“Parties are for your followers, you should focus on your presentation.”
― Anuj Jasani

“A parade of servers came through with domed platters of incredible food---handmade Chinese dumplings and dim sum shaped like tiny pomegranates and tangerines, gorgeously presented noodles in every color of the rainbow, and dishes with ingredients Natalie could only guess at. A red tea called Da Hong Pao was served, and one of the people at the table said it was so rare that it couldn't be bought for any price but had to be received as a gift.”
― Susan Wiggs, The Lost and Found Bookshop

“It isn’t the presentation of what you do that matters but the heart that thinks about its impact on others that determines its potency.” @reenadossauthor”
― Reena Doss

“He who speaks hopes that at least one person is listening.”
― Anthony T. Hincks

“Remember that the first thing anyone does is eat with their eyes. Before the diner even takes a single bite, what they see, hear, and smell is what will often entice them to eat---or to partake of some other dish if they have the opportunity. For the ultimate, transcendent food experience, the mind must be engaged on multiple levels.”
― Jennieke Cohen, My Fine Fellow

“Rosemary cornmeal doughnuts with a lemon glaze, and cornbread tartlets with ricotta and heirloom tomatoes."
He set the platter on the table, and Charlotte and Zoey leaned forward to stare. The tartlets were small and perfectly round, with scalloped edges like the hems of Sunday dresses. Purple-tinged tomatoes were fanned on top, obviously cut by someone with seriously good knife skills. The doughnuts appeared to still be warm from the oven, the glaze dripping off them onto the platter. The green scent of rosemary and the sharp scent of lemon made Charlotte picture a long, sandy road. There was an old woman cooking in a summer kitchen somewhere down that road. Home.”
― Sarah Addison Allen, Other Birds: A Novel

“Do not only inform, but also challenge your audience. For every piece of information, there has to be an illustration, and every concept a story.”
― Dr. Lucas D. Shallua

“It's an optimistic scene of pastel colors and light woods. One that lends itself well to the show's folksy niceness.”
― Jessa Maxwell, The Golden Spoon

“To get things done, you must show up, to attract allies, you must make your intention public. Showing up and making your intention public will rub the wrong people the wrong way. But just DON'T STOP!”
― Jeff Ocaya