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I spent more time trying to craft an exciting intro than writing the main article itself. I was torn between two choices: (1) make the intro as spicy as the habanero pepper that features in most of my recipes, or (2) make it as cool as the lemonade I reach for to quench the capsaicin-induced furnace in my mouth from option 1. I couldn’t decide, so the intro was to be that which you just read.
The only thing I love more than eating food is the art of cooking itself. Immersing myself in the aura of mixing and matching, experimenting, failing, and ultimately whipping up something quite tantalizing has made me come alive. As a doctoral candidate in molecular virology, I spend most of my time conducting wet lab experiments. Consciously, however, I do carve out time to swap the cell culture hood for the ambiance of a steaming stove, the stack of cell culture dishes for pans and pots, and the pack of Pasteur pipettes for a set of iridescent knives.
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