I am often asked what are my specialities, what do I like to cook the most. I love to cook everything and yet, I am always learning. When we engage in food, we engage in life. When the Hmong farmer tells me about a vegetable they grow, the East Indian grocer explains regional tastes for different kinds of rice, or the African home cook makes her debut at the small Sunday farmer’s market, my understanding of the world deepens.

I want to impart a yearning – an urgency – to return to the kitchen and to the table. I show students proper handling of a knife, how to bloom spices or a simple way to cook the season’s freshest vegetables, but there is so much more.