I bent my head over a stove in my early 20s and picked it up in my 30s.

I bent my head over a stove in my early 20s and picked it up in my 30s.

Food is ever-changing and ever moving forward and getting more and more complex.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

Food is so heavily connected to memory.

For me no good food is illuminated without acidity.

I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.