As the owner of a comfort-style barbecue restaurant, I try to stay excited about what the world of food is offering and what techniques and ingredients are trending. Whenever I speak with my peers I stress how important it is not to be intimidated by flavors or styles you are not familiar with; instead, explore those new concepts and make them your own. For example, right now, I am really excited about Asian spices and flavors and as such, find myself playing with soy-based marinades for my smoked meats. To avoid complacency, it is important to continuously evolve.