This past March, I graduated from the French Culinary Institute in New York City. Six months and six hundred hours of grueling and intensive instruction in the classic culinary arts with top distinguished chefs taught me more about cooking than I could relay in one hundred Top Five lists. The experience was truly invaluable and a lifelong dream come true. But if I really boil the experience down and condense it (pardon my choice of words) a few key pieces of advice from my amazingly talented chef instructors stand out in my mind and will stay with me forever.