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"Generally a chef's book is like a calling card or a portfolio to display their personal work."
Work,
Standard
Customized
Exlpore more Work quotes
"The job description, like most, used complicated words that made job-hopefuls hesitant to apply because it may be out of their range of capability."
"When employees are motivated and love what they do you will see higher productivity, less turnover, healthier communication, increased loyalty, and a happier environment."
"We are so used to working that not working is the new hard work."
"The office' is a cemetery of dreams."
"Speaking about work isn't working."
"I didn't want to give up my job and join the ranks of the Doing Fuck All brigade no matter how much money I had in the bank."
"Extreme night shift work in high altitude astronomy is easily avoidable by using a split night shift where the first night shift starts before sunset and finishes at midnight and the second night shift starts with a new fresh person working through to after sunrise."
"The summit of Mauna Kea was definitely a place where it was better to be a hard to replace skilled engineer than an easy to replace technician. It was my experience that once you had developed Mauna Kea Sickness that the management team would blatantly harass you out of your job using nasty inhumane human resources techniques."
"It's a matter of reducing the work to its very simplest possible state, eliminating all of the things that lead away from the guts of the work, the thing the work is really about. Anything that's there must build towards its over-all organization and meaning."
Explore more quotes by 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."
"To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment."
"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."
"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."
"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."
"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."
"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."
"There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home."
"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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