Generally a chef's book is like a calling card or a portfolio to display their personal work.
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…
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.
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,…
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
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 …
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.
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.
I also think it's very important to consider how the food will feel to the person eating it. - Sally Schneider
I also think it's very important to consider how the food will feel to the person eating it.
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