Food Is So Heavily Connected To Memory.

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 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.'

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.

I Used To Sleep With The Phone Right By My Pillow But I'm Getting Better. Now It Sits On The Table A Few Feet Away.

For Me No Good Food Is Illuminated Without Acidity.