Growing up in Cuba we didn’t have a lot of variety. I studied culinary there, and as good as our education was, we were limited by our access to ingredients. I learned a lot about the ingredients we did have – I was resourceful, I made simple food taste amazing. I’m proud of my progress, and when I came to America I was hit by the variety of everything. It opened up my mind, and my palate, to different flavors and new possibilities. To me, it’s always been about making the best out of what you have.