A Chef Is A Mixture Maybe Of

I Want To Help Build Their Basic Food Terminology.

Prep Things In Advance So That You Don't Have To Cook Everything At The Last Moment.

I Like The Japanese Knives, I Like French Knives. Whatever's Sharp.

I Think It's Really Important To Keep On Staying Motivated.

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.