Sally Schneider Quotes

• 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.

  Sally Schneider

  Vegetables, Balance, Fruit

  24 Copy quote

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

  Sally Schneider

  Thinking, Important, Eating

  15 Copy quote

• To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

  Sally Schneider

  Book, Writing, Spontaneity

  15 Copy quote

• Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

  Sally Schneider

  Food, Comfort, Stuff

  46 Copy quote

• 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.

  Sally Schneider

  People, Path, Serious

  7 Copy quote

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

  Sally Schneider

  Captains, Restaurants, Waiter

  8 Copy quote

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

  Sally Schneider

  Issues, Weight, Kind

  4 Copy quote

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

  Sally Schneider

  People, Complaining, Said

  8 Copy quote

• 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.

  Sally Schneider

  Vegetables, People, Water

  7 Copy quote

• 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.

  Sally Schneider

  Real, Book, Home

  8 Copy quote

• 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.

  Sally Schneider

  Book, Keys, People

  4 Copy quote

• 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.

  Sally Schneider

  Thinking, Fundraising, People

  8 Copy quote

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

  Sally Schneider

  Book, Cards, Calling

  15 Copy quote

• You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

  Sally Schneider

  Fun, Recipes, Way

  7 Copy quote

• 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.

  Sally Schneider

  Photography, Jobs, Kitchen

  4 Copy quote

• I often write into recipes techniques that 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.

  Sally Schneider

  Writing, Kitchen, Technique

  4 Copy quote

• 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.

  Sally Schneider

  Teaching, People, Cooking

  7 Copy quote

• 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.

  Sally Schneider

  Vegetables, Might, Rooms

  7 Copy quote

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