I work as a hospital chaplain and believe that much of my work is about food for the soul and hospitality. I believe the same about cooking. I have travelled a fair bit and enjoy fusion cooking. I usually can't leave a recipe the way it is. Almost anything as long as it's fresh. But then again, mastering the art of casseroles based on boxes and cans can be quite enjoyable. Lately, I have been working on simple camping food. I learned to make bread from my father. I learned filipino food from my mother. Making an eight course meal for twenty and succeeding in serving hot dishes hot and cold dishes cold. pistachio ice cream that never firmed up. It was gross.