SC: You are, without question, one of the most accomplished chefs in the world. What’s one piece of advice that you would give to yourself at age 21 if you could talk to 21 year old you today?
TK: If I could speak to my 21 year-old self, I would share the importance of two words—two pieces of advice I have learned are very valuable in the kitchen. The first is patience. Always be patient with your career and with yourself. Make sure you take the time to learn the skills that you will need in the future. Do not rush! Cooking is rewarding, it should be fun, and it gives us the opportunity to nurture others. That is the real reason we cook, and we must find the purpose in each task that allows us to do so. Enjoy the time you will be honing your skills, make friends, travel when possible, try things. It is hard to go back! Be patient, and enjoy where you are while you are there. The second word is persistence. Don't let anyone tell you that you can't do something! If you are willing to try, and if you work hard at it, you will find a way. I became who I am today because I believed in myself. I never gave up. I couldn't. If you believe that you cannot fail, then you will persist even in the most challenging times. That is why I still enter a kitchen each day, and why I still love that I do.