Top 10 Sally Schneider Quotes

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

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

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

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

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

I had all kinds of food issues, including health concerns and weight concerns.

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.

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.

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