00:01I wanted this book, where I come from, to really speak and be a tale of inspiration and also a
00:10cautionary tale about not falling for the pitfalls of being a chef and all the bad things that sometimes you're
00:18exposed to and then not trying to follow fame but really follow your heart and your craft when it comes
00:25to cooking.
00:26And because you can't cheat something as beautiful as making people happy through food.
00:31I want this book to really help people guide their way through this process of being a chef.
00:37I think what would really resonate with a lot of people and sort of speak to them, I think the
00:42idea of being a single, being part of a single mom, chasing her career, you know, searching out her own
00:52fame and fortune,
00:53all the same time, you know, being a mom and being scared and intimidated by a city like New York
00:59City and being this force of nature and example to your children.
01:04So I think the fact that all those people that grew up with single parents, I think will really relate
01:09to that part of the book.
01:10This is what it's all about. It's on page 16 and it goes like this.
01:17Of course, my mom made some some of the Mexican staples for us, too.
01:21So a few years after we arrived in New York, she decided to do something special and make mole, make
01:27a mole sauce.
01:28True to form, she wasn't about to cut corners just because a little thing like the limitations of urban ventilation.
01:36Right.
01:36She started toasting the chiles in our tiny kitchen and pretty soon she damn near smoked out half the building.
01:44People ran outside, certain that there was a fire. And when I went to look for her, there she was
01:51at the stove, tongs in hand, happy as could be.
01:55The smoky, spicy aroma floated in the hall for a whole week. So it sat there and it kind of
02:03permeated everyone's world.
02:05The neighbors may have not appreciated that much, but it sure helped me feel at home.
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