What were your favorite foods growing up?
Poppy seed bagels, roast pork from Chinatown and chocolate ice cream.

When did you decide you wanted to pursue the culinary arts full time?
A week into cooking school in 2003, at age 34. After the third or fourth class, I knew I had to do something that involved food.

What made you decide to start Cook with Class rather than continue on as a trader on Wall Street?
I was always interested in health, food and teaching. Starting a business that combined all three was a no-brainer, especially considering how unfulfilled I was in my previous career.

What was it like working at Jean Gorges?
Working at Jean Georges was an inspiring experience. Specifically, the flavor combinations, the attention to detail and the skill of the chefs and line cooks were eye-opening.

If you didn't start Cook with Class in 2004, do you think you still might work in the Financial District?
No chance. I wasn't fulfilled as a person. Now, I am very fortunate in that I love what I do; I enjoy teaching and helping people live better, healthier lives.

Who/what has shaped your cooking the most over the years?
My concern for my health has had the most influence by far. The more I read about our modern, industrial food system, the more I opt for cleaner food made from real--not synthetic--ingredients.

What influences the type of menus you create for each class?
Every class is flexible. Menus are created in concert with my students in regard to their specific likes, plus dietary and family needs.

What are your favorite culinary weapons in the kitchen?
Serrated knives (all sizes) and cast iron pans.

Which class is most popular? Why?
The "How to Cook Fish" class is probably the most popular. Many people are intimidated by cooking fish (especially knowing when it is done), but after the lesson they can successfully sauté, poach and bake.

What is your favorite secret ingredient?
It's not exactly "secret," but I couldn't cook (and live) without unrefined sea salt.

What is the one rule or value you try to instill in those who hire you as a teacher?
Cooking isn't that difficult and even if you mess up, your meal will still be better than anything you can get at a fast-food restaurant, assuming you are using real ingredients.

What is your least favorite food?
Tripe; it is the only food I truly hate.

What is your beverage of choice?
Water.

What are some recent dining and culinary trends you have been observing?
We are really starting to care about the genesis of our food, which is close to my heart. Supply is catching up with the increased demand, whether at restaurants, farmers' markets or Wal-Mart.

When you are not in the homes of the masses, helping them cook like a pro, what are some restaurants you enjoy dining at?
Telepan and the Momofuku restaurants.

What was the most spectacular meal you have ever had?
An omakase meal at Tojo's in Vancouver about 15 years ago. Hopefully the restaurant is still as good as it was then.

What do you eat when you are home?
I am a true omnivore; I eat vegetables, fruit, whole grains, cheeses, breads, grass-fed beef, wild fish, chicken, lamb, eggs, cheeses, dark chocolate, honey and on and on and on...