We try not to waste food in general. Because as a meat eater it's just responsible to eat as much of the animal as you can. It's also instilled in my family culture, where it's not even an ethical thing, it's just that all those parts are delicious, too. You eat the ears, you eat the intestines, you eat the livers, the hearts.

My parents want me to be a lawyer or something like that. Something steady. That's always their main concern as parents: "Oh, you need a salary, you need life insurance, why aren't you having kids?" But in the end, they're happy about it.

I look up to my father, because he's very, very experimental in his cuisine, and he puts a lot of love into things. He's the best. To me.

I always feel in a funny place when I'm really asked to inform people, so I just try to take the more absurdist route - like, "this is how you could do it, but it's actually turning into a cat now. This might happen at home I guess, but it probably won't."

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

It seems like it happens pretty often - there's always something that happens that's bad. About 40 percent of the food I make doesn't come out so good, only because I'm experimenting and it just doesn't work out right. It's always a learning experience.

We try not to waste food in general. Because as a meat eater it's just responsible to eat as much of the animal as you can. It's also instilled in my family culture, where it's not even an ethical thing, it's just that all those parts are delicious, too. You eat the ears, you eat the intestines, you eat the livers, the hearts.