The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.