"I don't fear failure. Our motto is that there is no failure." Being a chef is hard work. Long hours on your feet, managing intricate kitchen ecosystems and plating up sometimes thousands of meals every week can lead to high stress levels. But, for BOOKPLATE head chef Natalie Schultz, it's her passion for food and service that makes it all worthwhile. Having been with BOOKPLATE since its very beginning – nearly 15 years – Natalie shares some insights about her life as a chef.
Photo: Ashley St George (@ashfoodiephotos) “Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.”
― Carol Truax, The Art of Salad Making Getting excited for barbecue season? We certainly are. This salad is green, crunchy and perfect for a spring lunch outside, and makes the perfect accompaniment to a spring barbecue spread.
(PS: it's also great for using up leftover herbs in the fridge!) Ingredients ½ cup couscous 1 c
Photos by Ashley St George (@ashfoodiephotos) "When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?" "What's for breakfast?" said Pooh. - A.A. Milne, Winnie the Pooh Now that the weather is finally warming up, we've got one thing on our mind: brunch. At BOOKPLATE, our breakfast dishes are designed with both health and taste in mind. Here are our top picks for a top-notch start to the day (especially delightful enjoyed on t