I'm a snowflake. You're a snowflake.

So let's get snowflaking, dammit!

I’m often invited to talk to culinary students to discuss my “non-traditional” career path. Simply put, that means I didn’t want to be a restaurant chef or hold a singular title. They want to know how I got to where I am. My career path has been a twisty road with plenty of valleys, flats, and a few big peaks including cookbook author; Williams Sonoma’s…