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

Quote by Sally Schneider

Topics: Sally Schneider Quotes

Years down the line, I became a food stylist.

Years down the line, I became a food stylist.

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the...

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the...

A lot of people who want to cook with less fat are surprised by that....

A lot of people who want to cook with less fat are surprised by that....

A lot of people love the idea of improvising but are terrified of it, so...

A lot of people love the idea of improvising but are terrified of it, so...

You know, this is really a way of cooking. It's not my way. I'm deeply...

You know, this is really a way of cooking. It's not my way. I'm deeply...

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

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

So many people think they need to have serious equipment. In the magazines and the...

So many people think they need to have serious equipment. In the magazines and the...

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

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

I realized I didn't want to be a photographer. I gave it up, but I...

I realized I didn't want to be a photographer. I gave it up, but I...

There are so many things that come into writing a recipe, and it's really important...

There are so many things that come into writing a recipe, and it's really important...

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous....

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous....

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant -...

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant -...

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

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

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

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.

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...

I was aiming for the cooks that I've talked to by teaching an online course...

This book is pointing the way into it for people that see it as daunting...

This book is pointing the way into it for people that see it as daunting...

Salt is a preservative. It really holds flavor. For example, if you chop up some...

Salt is a preservative. It really holds flavor. For example, if you chop up some...

That being said, I often write into recipes techniques I learned in the restaurant kitchen....

That being said, I often write into recipes techniques I learned in the restaurant kitchen....

I'm a serious eater and a seriously hungry person, so I set out on that...

I'm a serious eater and a seriously hungry person, so I set out on that...