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

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.

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

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.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

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

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.