As far back as a child growing up, I have loved spicy foods. My brothers and I would always come together to make mango chow, which is green mangoes thinly sliced, mixed with fresh hot peppers, salt, black pepper, fresh garlic etc.

I'll be 62 this year, and have been in the food business since I was 14. I've done just about any and every job. Until my late twenties I worked in all manner of professional kitchens from delis and the Bethesda Naval Hospital mess hall to fine dining establishments all over the country.