It's not sticky unless it touches itself.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

My mom was a great cook so I always wanted to eat and make stuff. I did cooking in 4-H but it wasn't until I was out of college that I decided I wanted to make this my career.

I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.

I believe that if you have good organizational skills, then creativity can come out of that, but it's hard to be really creative when everything is a mess. And in a restaurant, organizational skills are imperative.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.