Food Is So Heavily Connected To Memory.

I Bent My Head Over A Stove In My Early 20s And Picked It Up In My 30s.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.

Give Yourself Enough Time To Really Learn How To Cook.

The Hardest Thing For Me Is Restraint.

The Better The Ingredients, The More Farmers I Can Buy From, The Closer I Feel To The Food I Want To Make That Represents What I Care About As A Chef.