I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Everything in food is science. The only subjective part is when you eat it.

The journey of a thousand miles begins with a cash advance.

I feel a strong wakeup call and need to build social connections.

I'm prickly. I fuss over every single detail.

I never rated my cuddle factor, but I expect it's pretty low.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.