The Power of Food

Brown rice, azuki beans, kale, tofu and sea veggies became as familiar to me as my diet soda once was.

I cooked and cooked. It was hard at first, with under-cooked beans and over-cooked rice, tasteless tofu, and boring vegetable dishes. I thought kale was the garnish on a salad bar. But then it hit me: all the techniques I had mastered in my chef life could be used here. Only the ingredients had change—and the goal. I was now cooking as though my life depended on it…because it did.