“My best experiences have always happened when I’ve been taken out of my comfort zone. You have to stay curious, otherwise there is so much I would have missed – new flavors, new proteins. One time they brought in a live frog to the kitchen. I’d never seen that. I watched them kill it, prepare it, cook it up, and serve it to the team. I wasn’t ready to taste it – not after having seen it alive only moments ago. In the end I threw up, but now I know how to prepare it and enjoy it!”