One of my favorite parts about my job is that every day feels like an education. I’m constantly learning about new cuisines, dishes and techniques, always expanding my repertoire. I’ve particularly gained a lot from re-creating recipes from legends of the culinary world — The Greats, so to speak. While reading about their accomplishments and understanding their legacies is important, adding in the physical practice of cooking adds a whole new dimension of knowledge and appreciation of their work.