I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
I was working in restaurants as a captain and as a waiter. - Sally Schneider
I was working in restaurants as a captain and as a waiter.
- 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
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…
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
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,…
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. - Sally Schneider
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Generally a chef's book is like a calling card or a portfolio to display their personal work. - Sally Schneider
Generally a chef's book is like a calling card or a portfolio to display their personal work.
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. - Sally Schneider
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
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
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…
But all that being said about modulation, if you're serving people delicious food, they won't complain. - Sally Schneider
But all that being said about modulation, if you're serving people delicious food, they won't complain.
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
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 …
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