Michelle E. Wong

I always loved science. My brain is wired analytically, and I always did well enough at anything quantitative. I also crave new knowledge, and I’ve always been too ambitious for my own good.

Let me start off by saying I love food, cooking, and everything in between. I'm passionate about where my ingredients come from, the farmers who grow or raise my products, and I'm borderline obsessed with keeping up with the newest creations and innovations in the culinary world. I just don't normally like eating. Contradictory, I know, but bear with me.