I often write into recipes techniques that 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.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

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

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

I often write into recipes techniques that 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.