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where we bring you new ideas to spark your curiosity every day.

I'm your host, Elise Hugh.

Today, something special, a new original series called TED Intersections, featuring speakers taking on subjects at the intersection of their expertise.

Chef John Kung sits down with cardiologist Uba Valletti to talk through their culinary journeys, how they found food to be healing,

and the way thinking more deeply about food has helped them find purpose.

That's after the break.

And now our TED Talk of the day.

The connection with food is, it always goes back to childhood for me.

And I grew up in the kitchen, to speak with my mom trying to cook everything she did

is to watch her try to help her chop vegetables or go to the Sunday market with my dad and bring back meat and slice meat and kind of

wanted to cook from day one but I realize some of my skills weren't great.

So I went to school in India

and there was this Hawker who was right outside our school.

And I was fascinated with his work

because he used to sell the fast foods of India called

Baji and things like that but the way he chopped onions just I was hooked

onto it because he would slice them up like he'll take an onion and in 10 seconds the whole thing will be sliced and dice like finally.

I'm like I'm going to master that.

So I became the master slicer dicer of onions in my house.

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