"I did not go to culinary schools nor do I have a cooking diploma. However, I learned close to the Elders how to fry an onion over low heat, because, as they would say, the slower and more delicate an onion is, as fried it turns golden brown, the more delicious the meal will be. I learned that at the end of the cooking process, all meals require patience and perseverance, when over a charcoal fire we wait for the remaining liquids of the food to be absorbed."