Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
I don't have a long family history of good cooks in my family.
I want to go to college and go back to Georgetown. It's a really cool place.
Today, when I hire, I look for people who want to be trained and molded.
Nothing goes perfectly, especially when you're opening a restaurant.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.