Presentation Quotes

Quotes tagged as "presentation" Showing 1-30 of 138
Orson Welles
“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

H.G. Wells
“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

Garth Stein
“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

Shannon L. Alder
“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

Nick McDonell
“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

Carmine Gallo
“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

“Visualize yourself giving the entire speech as a controlled, confident speaker.”
Ibrahim Mustapha, The Confident Speaker: Tools to Overcome Your Fear in Public Speaking

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

“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.

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

Dada Bhagwan
“Contracts with those who are present will be helpful (taking the benefit of the one who wants to give spiritual knowledge), afterwards they become history.”
Dada Bhagwan, Right Understanding to Helping Others Benevolence

“Nervousness is easily read if you fidget or avoid eye contact”
Ibrahim Mustapha, The Confident Speaker: Tools to Overcome Your Fear in Public Speaking

“The mirror is a tool you can easily get feedback from without asking”
Ibrahim Mustapha, The Confident Speaker: Tools to Overcome Your Fear in Public Speaking

“Improving your communication skills can make life more fulfilling on many levels”
Ibrahim Mustapha, The Confident Speaker: Tools to Overcome Your Fear in Public Speaking

“Over a period of time, people try to protect themselves by either avoiding public speaking situations altogether or they suffer through them with quavering voices, shaking hands, and nervous sweating. But with practice, persistence and preparation, you can overcome your fear of public speaking and make it a thing of the past”
Ibrahim Mustapha, The Confident Speaker: Tools to Overcome Your Fear in Public Speaking

Cassondra Windwalker
“Once people think they know who you are, changing their perception is all but impossible. Humans adore labels and will cling to them in the face of almost anything.”
Cassondra Windwalker, Bury The Lead

“While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish.
For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag.
Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor.
Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

John Carreyrou
“Or so the slide deck said.”
John Carreyrou, Bad Blood: Secrets and Lies in a Silicon Valley Startup

Agnès Desarthe
“All of a sudden the veal is in front of me and the smell of it is intoxicating. I could pick it up in my hands and bite right to the bone, like the wild animal I have become. But no. I look at it, study it. I analyze how it's been cooked, prod it with the tip of my knife, then make an incision: pink blood- some water, a bit of juice, nothing really- oozes out and blends with the brown sauce where Chinese artichokes drift past green beans so fine they look like chive stems, only firmer.”
Agnès Desarthe, Chez Moi

Elle Newmark
“Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions.”
Elle Newmark, The Book of Unholy Mischief

“Whatever you're thinking, is being thought or had already been thought somewhere else. What makes the difference is in your way of presenting it.”
Junaid Raza

“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]

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

Stacey Ballis
“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

“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.

Victor Kwegyir
“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

Anas Hamshari
“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

Amy Thomas
“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

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