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Merix Guillory (10) uses cooking—a form of expression and art through sight, smell, and taste—to discover more about his multiracial heritage. Growing up in an Asian and African-American household, Guillory says that cooking has provid- ed an insight into his ancestry and an outlet for self-expression.

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What is your favorite thing about cooking? What do you enjoy about it?

Food is and has always been a way for me to express myself. I can freely create, experiment, and indulge in a way that is entertaining and educational. No matter how my feats in the kitchen turn out, I am always proud about how much I learned…I feel that every time I cook I can see and taste the improvement.

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How did you start getting into cooking? When did you start?

I started experiencing cooking since I was a little kid watching my parents cook from the kitchen counter. Last year, I participated in one of Gordon Ramsay’s cooking shows and that moment really set off my passion. I felt more comfortable and capable in the kitchen, trying new techniques and getting acquainted with my rhythm. This past summer I worked a few days at a French restaurant in the city and then went to a cooking school in New York. Both experiences opened my eyes to all the people that cook and gave me more respect for all chefs. I also found out that executive chefs have no patience for mistakes and will yell at you any time you make [a] smaller mistake!

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How has cooking influenced you as a person? As a student?

Cooking has been surprisingly influential in how I present myself. I feel a lot more open to ideas, confident with myself, and louder when I interact with other people. As a student, I have evolved in how much I participate in class and my reception of feedback and prototyping.

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How do you think cooking influences you as a student of mixed racial backgrounds?

Being of mixed race was one of [the] driving factors in terms of my culinary evolution. I really want to show who I am and my background through what I present on the plate. I feel like my Korean and African-American sides have really influenced the way I utilize spices and certain ingredients. It also has given me more respect for my ancestors and how resourceful they were with the ingredients they had available.

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What is one piece of advice you’d give to people who are interested in cooking or want to get into cooking?

Just do it. Starting with written-out recipes is important, but when you cook a dish more than once, it is very important to try by yourself without recipes. The reason why I have improved in terms of my culinary skills is [that] I do not follow recipes and [I] try to adapt them for my own taste through experimenting. And make sure to be yourself in the kitchen; the energy and attitude you put in always affects the outcome.

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What’s one memory you have about cooking that stands out from the rest?

I remember that during my first week of cooking after I made my appearance on Gordon Ramsay’s show, I was making some shrimp dish and I left a paper towel next to the burner. Next thing I knew it was on fire, and when I tried to put it out, I burned my hand pretty bad. So remember, never leave anything flammable near the burners!

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