We-Ko-Pa chef tells home cooks to slow down

Chefs can be both informative and entertaining. Our "Chef Q&A" series offers a peek into the kitchens and minds of top Valley chefs.

Chef: Chef Juan Vasquez-Santos of We-Ko-Pa Resort & Conference Center.

What's your new favorite ingredient? Cilantro . . . never goes out of style.

Best tip for the home cook? Cook slowly. Slow down to avoid burning or overcooking your food.

Why did you become a chef? I became a chef because I love cooking. My passion for cooking started at a young age in my family's restaurant.

What's your favorite cooking tool? My 14-year-old knife set.

What's your favorite childhood meal? Not a specific meal per se, but I loved fresh fruits and vegetables.

What are a few of your favorite local eateries? Ichiban.

What's your guilty pleasure? Doritos – all flavors, but the habanero the most.

What's your favorite comfort food? Soups – homemade soups.

Is there anything you would never eat? Nope . . . will try everything at least once even if it looks disgusting.

What is your favorite quote or saying about food? Make your food look as good as it tastes.

What's the meal you dream about? Lots and lots of grilled vegetables and tomatoes.

What's your least favorite food? Red meat.

What's the most overused food ingredient? Chicken.

Which flavor profile do you prefer:salty, spicy or sweet? Sweet.

What's one ingredient everyone should have in their fridge or pantry? Kosher salt.

What's the oddest thing you've ever eaten? Black sapote, a species of persimmon that is native to Mexico.

What's the best city in the world for food? San Diego.

Who's your favorite cookbook author? Emeril Lagasse. His cookbook was the first book in English I ever read cover to cover.

Details: 10438 N. Fort McDowell Road, Scottsdale. 480-789-5300, wekoparesortandconferencecetner.com.