Years down the line, I became a food stylist.

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

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

quote by Sally Schneider
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I had all kinds of food issues, including health concerns and weight concerns.

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

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

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But all that being said about modulation, if you're serving people delicious food, they won't complain.

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

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There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

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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 other people.

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