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Quote by Victoria Abbott Riccardi

“My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.”

Quote by Victoria Abbott Riccardi

Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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Untangling My Chopsticks: A Culinary Sojourn in Kyoto

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Victoria Abbott Riccardi

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