In her book "Garlic and Sapphires: The Secret Life of a Critic in Disguise," Ruth Reichl reflects on the vibrant personalities she encounters in the culinary world. She admires their intense passion and drive, noting how this fervor often translates into their work and business practices. This enthusiasm, while sometimes bordering on eccentricity, fuels their creativity and makes their contributions to the culinary scene extraordinary.
Reichl appreciates the unique blend of...