Diversity is the key to life, diverse cultures, ways of cooking, things to eat and — very importantly — diverse micro-flora in your gut. One of the things I love about food and cooking is that there is always another way to cook something, always a new dish or combination of food flavors possible. As a chef, I spent a lot of time freelance catering and had to learn quickly how to work for all kinds of different chefs, each one had their own particular way to cook a noodle, sear a steak, whisk a hollandaise, blanch a vegetable and they all wanted it done their way. Most of them were convinced their way was the only best way to do each thing. I feel fortunate to have learned so many different techniques, from so many brilliant minds, and to learn that there everyone has their own way to get to their goal.