I’m Julie (a.k.a Jules), welcome to my little world, Sincerely Jules, where you’ll see bits and pieces of my outfits, my fun travels, my favorite products, my beauty tips & tricks, parts of my home, sneak peaks of cool collabs, launches + more! Sincerely Jules is my happy place where I love to share parts of my life with you and bring you along for the ride! You have become my secondary family and I want you to feel like we are close friends and that I can share anything with you! It's a place where dreaming big is always encouraged and following your heart is too! I hope sharing with you parts of my life and journey, can somehow inspire you to live out your own dreams! It’s an open journal to you, I hope you enjoy it & it becomes your daily read because I always love having you come by. xx.
SS: As a chef (or critic), do you consider yourself an artist?
EK: Art to me often has an intellectual component. I think of food preparation as a craft–I don’t think of it as art.
RG: My personal approach to food is more of a craftsman. I like having my tools in hand, sort of creating and building, and my approach is much more trial and error. It’s part social scientist, and part repair person or builder. I put food out, and wait for the reaction, and see what we can push, what we can improve.
JG: I’m a writer. Some people can call writers artists, some people cannot. In terms of food, there are people who approach cuisine from an art angle. Carlos Salgado is astonishing that way. His food is rooted in Mexican flavors, but there’s this level of abstraction in his food. Is it art as opposed to food? No, it’s food, but it’s being approached in a different way.
CS: The highest point in my life is being with close family and friends, in the backyard over a fire, cooking over the course of many hours, sitting under the sky, and just filling this space with so much warmth. When I’m cooking there, I feel much more like an artist than when I worked in the highest-concept restaurants. They are like museums of food, accessible only with a certain level of literacy on the part of the diner, with a certain level of cultural experience and background.
