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

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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 res

• Sally Schneider:

  I was aiming for the cooks that I've talked to by teaching an online course and by traveling, liste

• Sally Schneider:

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

• Sally Schneider:

  I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for m

• Sally Schneider:

  Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the mai

• Sally Schneider:

  Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or ev

• Sally Schneider:

  So many people think they need to have serious equipment. In the magazines and the media, they see

• Sally Schneider:

  That being said, I often write into recipes techniques I learned in the restaurant kitchen. There a

• Sally Schneider:

  The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I

• Sally Schneider:

  There are so many things that come into writing a recipe, and it's really important if you're writi