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.

I don't size up their grades or their board scores. Because in America today, that's just an advantage certain people have. I size up the give and take, the speed of thinking, what I perceive as ambition. I say, 'Tell me about your high school jobs.' And I love people who worked in coffee shops who were waiters and waitresses.