I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it.

You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.

Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.

Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.

I actually quit ballet when I was offered a job, an apprenticeship at North Carolina Dance Theater Company, run by John Pierre Bonnefoux and Patricia McBride, who are my idols. Everything sort of went perfectly. I was 16, and I was about to drop out of high school and become a professional ballet dancer.

We're not competing against other people who have similar ideas but we're competing against ideas of work in general. There are still traditional office spaces that are not friendly to human beings that are not designed for connection and collaboration.

I want to sit and be less career oriented. Snowboard, dirt bike, mountain bike, surf. Just be human. To me, that's an important part of life.

I've been a Cub all my life. I came up here when I was 20 years old and spent my whole career here in Chicago. I've always been an optimist; I believe you have to be in order to survive, to be honest with you - in health, with what I've been through. That's the way I am.