I love nothing more than to take on a new, complex cuisine or recipe and to spend all day in the kitchen figuring it out and bringing it all together for a memorable new experience for my wife and myself. Sometimes I even invite friends, though I'm so experimental that it's a bit unnerving to take the chance I'll screw it all up. Currently I'm a huge fan of authentic Mexican cooking . . . experimenting with everything from Yucatan to Veracruz to Guadalajara to Oaxaca and Pueblo. The variety of styles and flavors and techniques are seemingly endless. When in need of a change, usually go to Asian or continental cuisine. Increasingly I fuse ethnic styles as well. My mom was a great cook but my Dad loved his proteins so overdone that I never really appreciated meat especially for what it could do for my taste buds. Mom taught me a lot of fundamentals that I still use today. Big holiday meals are the things that live one as traditions (turkey, ham, etc.) Authentic mole poblano, all 27 ingredients fusing together the next day for a perfect result. Mastering indirect grilling techniques to the point where I can cook to absolute perfection any cut of meat, roast, poultry or fish on the planet. Also mastered the art of risotto in countless iterations literally the best I've ever tasted (everyone who's had mine agrees)! Baking in general . . . not my cup of tea.