Years down the line, I became a food stylist.
I was working in restaurants as a captain and as a waiter.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
I had all kinds of food issues, including health concerns and weight concerns.
I also think it's very important to consider how the food will feel to the person eating it.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
But all that being said about modulation, if you're serving people delicious food, they won't complain.
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
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.
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.