For over half of my life I have been a dedicated scholar to the culinary arts. I started washing dishes at a local restaurant when I was younger and am now a chef at one of the most successful restaurants in the country.
I spent long periods of time focused on certain aspects of success in the kitchen from demographic targeting to cost efficiency and using the seasonality of ingredients to most benefit your menu. I cook with scientific reasoning in order to bring each ingredient to its desirable state via method of cooking based on its chemical composition.
My favorite part of being a chef is passing along the unique tidbits of know how that can elevate certain ingredients in surprising ways. Spreading and gaining knowledge has always been my priority in even the busiest of kitchens.
The production and preparation of healthful ingredients will be a key part of the advances in our country's health.
The best way to respect a good ingredient is to make it delicious!