Stressed by her busy life, [Gillian Clark] often found solace in her kitchen, concocting ever more elaborate meals until it occurred to her to switch careers. In her early 30s, with a husband and two young children to care for, she enrolled in culinary school and began a search for a more satisfying life as die operator of a farm to supply fatted geese and quail to local restaurants.”(Vanessa Bush, The Booklist.)For the whole story, check out:

Out of the Frying Pan: A Chef’s Memoir of Hot Kitchens, Single Motherhood, and the Family Meal. By Gillian Clark