I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.

I think the most effective way to run a kitchen is to teach, not to just yell.

I hate okra and grated mountain yam for the same reason. They're both slimy.

I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.

Once you have your basics down, you can start breaking the rules.