I started cooking in high school. I enjoy the immediate satisfaction it gives me when people love what I cook. I cook for special occassions. My wife is an excellent cook for the day to day meals. My signature dish is a turkey napolean. I make great soups. About once each year I host an event for 100 people and cook for them. My grandmother making her pies. I remember gooseberry pie with too much zeal. When I have tried them later they were only ok. Cooking for teacher's banquets at church and being recognized for the quality of the meals. I introduced a number of people to the tomato & mozzarella salad as many had never eaten that before, surprisingly. I had people over for a holiday meal and I knew my fettucine alfredo is awesome. For some reason I had decided not to rinse my pasta before serving and I did not choose to serve it in the sauce. I was having each person put their own sauce on. You can imagine the sticky mess that resulted.