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rik Ramirez discovered his passion for cooking as a teenager during a summer with his uncle in Grand Isle, La., a remote town on the edge of the Gulf of Mexico. By day, Ramirez would work at a local supermarket, while evenings were spent in the kitchen, where the two would try to prepare food from a range of backgrounds and styles.“He wasn’t a chef, but he really enjoyed cooking,” Ramirez says of his uncle. “He made it fun.”