I Like The Japanese Knives,

Thirty-five Years Ago, Being A Cook Was The Same As Being A Used-car Salesman.

I Think The Most Important Thing When You Are In A Competition And You Have, Let's Say, Ingredients You Have To Use Make Something You Did Already Because None Of The Judges, You Know, Probably Had It In Our Lifetime, So I Think Do Something You Feel Confident With, Not Something Completely New Where You Are Not Sure How Many Hours Or How Many Minutes You Have To Cook It Or If The Seasoning Is Right Or If The Combinations Of Spices And Herbs Are Right.

I Love Strong Flavors Too. Like I Don't Mind If It Looks Clean And Clear And You Know What You Are Eating If It Has Italian, Chinese Or Japanese Flavor I Love Them All.

New Yorkers Think They Have Everything, All The Best Art And Music. But Really L.a. Is A Better Place.

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.