Quotes from Sherry Yard

Truth is, I love to play bartender and assist my husband at the BBQ.

Baking is both an art and a science.

I'm big on breakfast.

While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.

Caramel gives chocolate a run for its money.

The Governors Ball is like a big birthday party, and all these stars are like excited kids running around - 'Oooo, look at my pretty new dress!' And what's the best, most fun surprise at a birthday party? When the cake comes out!

I learned that things taste better on pretty plates.

Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.

I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.

You have to know when to give up control, and if you go to a good restaurant, you have to give it up - it's a trust factor.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Brush your teeth often.

Promise less, deliver more.

The composition of my desserts is taken care of by the farmers' market.

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.

Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.'

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

In baking, cooks need to understand ingredient ratios.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

It's all about the fruit. A crumble should maintain the integrity of the fruit.