Sally Schneider
Sally Schneider
Sally Schneider is a journalist and Founding Editor of the website 'the improvised life'. A former chef, Schneider is author of The Improvisational Cook, A New Way to Cook and The Art of Low Calorie Cooking. She has won numerous awards including four James Beard Foundation Awards for her books and journalism. A New Way to Cook was named “One of the Best Food Books of the Decade” by the Guardian. She is a columnist for The Atlantic Monthly Food...
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chefs consider create impress rich seem trying
A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items.
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It was as though I found the language I'd wanted from photography; the expression that I got partly from photography, I got completely from cooking.
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You can buy some amazing salts now, and they're completely easy to make. In fact you can smoke salt, yourself; there's a very easy way to do it.
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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 keeps a balance of freshness and health.
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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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I was working in restaurants as a captain and as a waiter.
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I had all kinds of food issues, including health concerns and weight concerns.
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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.
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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 they were disappointed. I think it's because they're expecting the chef stuff.
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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.
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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.
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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 has balanced it out.
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When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
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So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.