"I was a vegetarian for 20 years and at one point I decided that I wanted to go to a vegetarian culinary school. There was one here and one in New York so I moved here. At the time, there were not a lot of creative food options for vegetarians."
"I think that learning to cook with plants and being a vegetarian was the opposite of limiting. I learned about every type of bean, every green, and so on. Really, I think that meat is something that you just cook and everything else is what carries the plate. I feel like I did myself a huge favor by learning all of that early."
"I didn’t have any past business experience when I came up with the idea for Food Lab about 5 years ago. I had to take everything one step at a time. I acknowledged that the finish line was at the very very end and you’ve got to take all of these little steps before reaching it.
"I like cooking because you are nourishing people and showing them you care. It’s a common bond between people. Everybody eats and most people drink. For me, it’s a way of showing appreciation. It makes me feel good to give."
"I realized that some people don’t know how to cook and I think everybody should at least know a little bit about cooking. It’s fun! It’s another bonding experience for people. It’s awesome to see how the classes here bring people together."
"The location on the East End is key. I love my neighbors. My favorite thing about the location is the community and business support. I don’t know that I would have been able to do it without all of that. I love it down here – good parking, lots of sunshine."