CULTIVATE: Michael, you're the owner and executive chef of seven award-winning Houston-area restaurants, and you're recognized as a pioneer of South American cuisine. What was life like in your home kitchen when your son David was young?
MICHAEL: I began making my four kids a hot breakfast every morning when I started my cooking career. By then, we were all so busy with evening activities that breakfast was our only big meal together. I’d send them to school with these big lunches as a way for them to make friends.
DAVID: My lunch bag would weigh about a pound and a half. He’d make us these massive sandwiches. Each day I’d sell half my sandwich for $8.
This is hilarious. My oldest son used to sell parts of his lunch as well. Even his teacher was anxious to meet me at conference day because for example one of his sandwiches might be a cold duck and mustard on homemade whole wheat bread with kohlrabi slices on the side or green pepper sticks. (His dad was a hunter and fisherman)
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