It is a humbling experience to realize how little I actually know. In the ever-growing cosmos of the kitchen, more ingredients are unearthed, techniques rediscovered, and questions asked. What I have come to appreciate is that learning and teaching go hand in hand. Every day I learn something new, either in the kitchen or in some way that relates to dining. It is important for me to share as many of these lessons as possible. By sharing my experiences and culinary lessons, others are willing to share theirs, and in the end, we all benefit. Today, we are part of a culture that is balanced by learning and teaching. Without either, balance is not achieved; when they are both equally desired and achieved, our success is able to outweigh failure.
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