Sally Schneider Quotes

24 quotes in 370 categories

• Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it…
• Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
• 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…
• To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
• 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…
• I also think it's very important to consider how the food will feel to the person eating it.
• 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…
• You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way…
• Generally a chef's book is like a calling card or a portfolio to display their personal work.
• The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying…
• 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…
• 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…
• I had all kinds of food issues, including health concerns and weight concerns.
• I was working in restaurants as a captain and as a waiter.
• Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract…
• Years down the line, I became a food stylist.
• 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…
• But all that being said about modulation, if you're serving people delicious food, they won't complain.
• 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…
• 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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