Rice cooking
I learned to prepare rice from Puerto Rican chef Alfredo Ayala at a CIA Worlds of Flavor conference. He discarded all of my carefully prepared mise en place-poured a bag of rice on the counter and showed me how to pick out the bad grains...  he told me he had eaten this rice dish every day of his life (about 65 years or so at that time); showed me to lightly toast whole cloves of garlic, toast the rice and prepare a delicious pilaf with water!

Years ago, while working as a chef in a busy continental restaurant, we featured grilled, fresh swordfish on the menu—finished with a generous spoonful of herbed compound butter and capers. It was popular and delicious. One afternoon, a seafood purveyor stopped by with a sample of frozen swordfish steaks, fully thawed and ready for evaluation. Curious, we grilled it side by side with the “fresh” swordfish we had been serving—fish we believed to be of high quality. The result was surprising. The frozen swordfish was superior—firmer, cleaner in flavor, and more consistent in texture. In contrast, our “fresh” fish, likely several days out of the water, lacked the same integrity. It was a defining moment and an important reminder: in many cases, properly handled and quickly frozen seafood can offer better quality than fish labeled as fresh. For chefs, understanding sourcing and handling is just as critical as technique—especially with a product as prized as swordfish.