I first heard about Chef Yehuda Sichel about seven and a half years ago when I met my wife, Sabah. She raved about his food, his character and credited him with helping her get through some tough times. At the time, she worked night shift at a pharmaceutical company and, in addition to helping her take care of her dog Gizmo, she would come home exhausted after midnight each night to find a beautifully plated and equally delicious dish in her fridge.