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 passion and unconventionality that defines her interactions with these individuals. She sees their 'crazy' nature not as a drawback but as an essential aspect of their living and working styles. Their authenticity and commitment to their craft inspire her and highlight the importance of being true to oneself in both personal and professional realms.