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Sally Schneider

"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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"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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Explore more quotes by Sally Schneider

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Sally Schneider
"Generally a chef's book is like a calling card or a portfolio to display their personal work."
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Sally Schneider
"I had all kinds of food issues, including health concerns and weight concerns."
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Sally Schneider
"Years down the line, I became a food stylist."
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Sally Schneider
"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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Sally Schneider
"To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment."
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Sally Schneider
"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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Sally Schneider
"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."
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Sally Schneider
"You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar."
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Sally Schneider
"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."
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Sally Schneider
"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 the moisture and preserve the flavor."
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