My culinary voice is really focused on... I
cook a lot of fish, I cook a lot of
shellfish, it's where my heart and
my passion really lie.
As a kid it was my after-school job
to go wash dishes
and so that's when I got introduced to food
and I really, really
distinctly remember making this this big
batch of tuna fish salad for this
restaurant and she wanted me to season
it with white pepper instead of black
pepper and I remember really tasting the
difference. It was so simple, I mean, I was
probably 13, but making this tuna salad
using white pepper instead of black
pepper and how and what a difference it
made in the taste of it and how much
more I liked it - I think that that had
a big influence on me.
