“ 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
“ But all that being said about modulation, if you're serving people delicious food, they won't complain. Sally Schneider
“ Generally a chef's book is like a calling card or a portfolio to display their personal work. Sally Schneider
