What is the most cherished souvenir you've brought back from a trip?On a trip to Hog Island, north of San Francisco, I was walking on the beach with my two daughters and my wife. I've been playing around with that, with ravioli in soup dumpling form. I had the most incredible soup dumplings in New York City's Chinatown. What is your current food obsession? I have a soup dumpling fetish right now. Add a little sassafras, mint or basil and you have a whole different dish. What is the best-bang-for-the-buck ingredient? Anything from an herb garden. What's the most important skill you need to be a great cook?Ability to taste, unbiased, and to not be such an egomaniac. I remember cooking with that before I started professionally cooking and people always loved it. Favorite cookbook of all time? The Justin Wilson #2 Cookbook: Cookin' Cajun. I'm sure there are a thousand people saying that, but it was the first time I'd heard it and it made sense. He would talk about food being sensual and earthy and sexy. It was a revelation and made total sense. We'd have hippies come from out of the mountains with cheese, herbs and vegetables and he'd barter things. I could finish his dishes and understand what he was trying to do. Who is your food mentor? When I was first starting, it was Joseph Wrede in Taos. What I learned from her was cooking with love, and cooking happy. I was always drawn to hanging out in the kitchen with my mother. In Texas, smoking and grilling is such a big part of life. My first memory is making peanut butter cookies with my mother, and my father liked to barbeque. F&W Star Chef » See All F&W Chef Superstars Restaurants: Olivia, Lucy's Fried Chicken (Austin) Experience: Joseph's Table (Taos, NM) Picholine, Craft (New York City) Le Panier du Marché (Strasbourg, France) Education: Institute of Culinary Education (New York City) Who taught you how to cook? My parents.
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