I was working in restaurants as a captain and as a waiter.

- Sally Schneider

This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset,…

- Sally Schneider

I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely u…

- Sally Schneider

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

- Sally Schneider

I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with othe…

- Sally Schneider

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

- Sally Schneider

Generally a chef's book is like a calling card or a portfolio to display their personal work.

- Sally Schneider

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course …

- Sally Schneider

I also think it's very important to consider how the food will feel to the person eating it.

- Sally Schneider