Perfection is lots of little things done well.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Before judging a thin man, one must get some information. Perhaps he was once fat.
Success is the sum of a lot of small things done correctly.
If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.
In the orchestra of a great kitchen, the sauce chef is a soloist.