What guides me is to do work that's more avant-garde - things that I think are special. You can easily become a celebrity and get caught up in all that blur. I just want to work and surprise myself.
Luxury is anything that feels special. I mean, it can be a moment, it can be a walk on the beach, it could be a kiss from your child, or it could be a beautiful picture frame, a special fragrance. I think luxury doesn't necessarily have to mean expensive.
I think talented people are priceless. And I think people that are knowledgeable and experienced - and I think there's a balance of new talent and experience, which makes, I think, Estee Lauder really special.
Pac was special. He was articulate. I trained him. Punishment for him was reading The New York Times.
Every song, every form of art, clothing, shoes, it has to be special.
I think 2014 for me is going to give me the possibility to do even bigger things than anyone has done. I want to change the party scene - like, stop just being a DJ with lights, a big LED screen, and oh-look-at-me speakers. There's way more to a party, and I think everyone knows it. I want to make it special.
My life has been a bit special, this is true. I participated in the liberation of my country. I was one of the organisers of its struggle for liberation. I likewise actively participated in all the struggles for liberation.
As a boy, it was clear that my inclinations were toward the physical sciences. Mathematics, mechanics, and chemistry were among the fields that gave me a special satisfaction.
Starbucks did this magical thing where it took a product that people didn't really care that much about and made it this treat. It makes you feel better about your day and gives you a chance to reflect, makes you feel a little special.
In terms of foods for me, I think I have more of the usual associations - foods from childhood that I associate with care and love, from relatives or special restaurants like the kind elderly man who dusted seasoning salt on French fries at the corner burger joint.
