I am a 31 year old Professional Chef; I have green eyes; long, brown hair; quite tall; and I specialize in making meringues. My meringues are always light and melt in your mouth. My secret is using a small amount of baking powder in my meringues. I have made 25 different kinds of meringues, 20 of them I liked. Meringues, souffle, potato skins, specialty cakes, and kindred. Every Thanksgiving, I cook kindred, a rich butter souffle like cake with so much of my rich chocolate sauce, im surprised the cake can hold it up!! I made my first successful batch of meringues when I was 7. I got the recipe out of a magazine, and begged my mom to make them with me, but she said that I could do it myself, and she was right. Also, I made my first non-deflated souffle when I was making a gourmet supper for my moms boss. When I was twelve, I made my first specialty cake. it was a little mermaid cake for my sister's sweet 16. I had to use number 3 tip and number 16 tip and outline and star cover the whole cake. It was preety good for a first time. I was making a candy recipe I had found on the web, but when I made it, my expensive candy thermometer cracked.