Danielle St. Pierre.

French Culinary Institute.Who taught you to cook?

What is the most important thing you learned from them?.My biggest chef-mentor was Bill Telepan, when he was the chef at Judson Grill, my first kitchen job in New York.We’re still good friends.

The most important thing I learned from him was the importance of combining or layering flavors and seasoning.The way that he would use butter and vegetable stock and salt and herbs to flavor vegetables, it’s something I’ve brought with me everywhere I go.. What was the first dish you ever cooked yourself?.

Probably eggs on the flattop at my grandparents’ restaurant, The Park Inn Diner in Racine.

Either that or a cheeseburger.. And what is the best dish for a neophyte cook to try?.Set your board on top and chop away.

The wet towel causes just enough friction to keep the board stable and in place..The Best Cutting Boards, According to Our Tests.

Finally, clean up.When you’re done cutting, just lift up the board and use the towel to wipe down the counter, and wipe off the board.