My aunt and uncle would come over when my mom was making this, or we would go over there when they were making that. That's what food is.

In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.

I love India so much. It's sort of the most chaotic but also disciplined place at the same time. Every time I go there, I feel like I'm ready to rock and roll.

I studied business and also studied film, then I graduated, and I worked at a network. I was able to use my business skills there - I was an associate producer for a little bit.

I remember once being told by a casting person, years ago, that I shouldn't pursue a career in the business because of the color of my skin. The fact that I remember it today means it stuck with me. I thought that was really stupid advice and advice nobody should ever give someone.

I actually wanted to first direct and produce, but then I got this very cool opportunity to be in front of the camera once.