I was working in restaurants as a captain and as a waiter.
More Quotes from Sally Schneider:
I also think it's very important to consider how the food will feel to the person eating it.Sally Schneider
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
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
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.
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.
Sally Schneider
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Sally Schneider
Readers Who Like This Quotation Also Like:
Based on Keywords: waiterA conductor should guide rather than command.
Riccardo Muti
Today, a skilled manager makes more than the owner. And owners fight each other to get the skilled managers.
Mikhail Khodorkovsky
I don't believe in an afterlife, so I don't have to spend my whole life fearing hell, or fearing heaven even more. For whatever the tortures of hell, I think the boredom of heaven would be even worse.
Isaac Asimov