I can manage my weekly menu offerings, keeping cost in check and still add variety and seasonality to my menus. Cooking is about the customer. Wherever I have worked, I have adapted to the requirements of the customer. A big part of my knowledge and ability has come from the great people I have had the privilege of working with. I credit my husband for developing my interest in trying new things in the kitchen and being professional in my pursuits. I like to express my heritage in the dishes I serve and look for new ways to incorporate interesting ingredients in the foods my guests enjoy. My golden time is with my family, spending most weekends cooking for them, as I spend my weekdays cooking for my guests as family.