For Me No Good Food Is Illuminated

I Woke Up On May 15, 1991, The Day Of My Barnard Graduation, And I Said To Myself, 'by The End Of Today You Will Decide What You Want To Do With The Rest Of Your Life.'

Give Yourself Enough Time To Really Learn How To Cook.

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.

It's Amazing The Relationships You Forge In A Kitchen. When You Cooperate In An Environment That's Hot. Where There's A Lot Of Knives. You're Trusting Your Well-being With Someone You've Never Before Met Or Known.