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Sally Schneider

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

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

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Amber Hurdle

"Oh, the tiger will love you. There is no sincerer love than the love of food."

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Amber Hurdle

"Research has shown that even small amounts of processed food alter the chemical balance in our brain and cause negative mood swings along with noticeable dips ill energy."

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Amber Hurdle

"When service members are discharged, we should express our gratitude for their profound personal sacrifice, not hand them a bill for their hospital food."

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Amber Hurdle

"We ought, therefore, to lessen the price of food to our manufacturers, and place them more on a level with the manufacturers who have cheaper food, and also much lighter taxation."

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Amber Hurdle

"I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food."

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Amber Hurdle

"You have to find a balance with food in your life - you can't take out food. It can be absolutely terrifying."

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Amber Hurdle

"Even though I grew up as a Sephardic Jew in Brooklyn where we ate Syrian food and went to temple, it was still America."

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Amber Hurdle

"All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter."

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Amber Hurdle

"A good food is mouthwatering when you see it and finger licking when you eat it."

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Amber Hurdle

"Just as the soul fills the body, so God fills the world. Just as the soul bears the body, so God endures the world. Just as the soul sees but is not seen, so God sees but is not seen. Just as the soul feeds the body, so God gives food to the world."

Explore more quotes by Sally Schneider

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Sally Schneider
"Years down the line, I became a food stylist."
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Sally Schneider
"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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Sally Schneider
"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."
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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
"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 need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key."
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Sally Schneider
"I also think it's very important to consider how the food will feel to the person eating it."
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Sally Schneider
"That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do."
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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
"But all that being said about modulation, if you're serving people delicious food, they won't complain."
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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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