Co-owner of a successful legal support service and screening service business, partner is my bride of almost 12 years. She actually is the President but let's me think I run it. I learned to cook from my paternal grandparents and from being raised by a single parent with a housekeeper. My Dad raised 4 of us starting at ages 1 yr through 4 yrs of age. He taught me the importance of cleanliness in the kitchen and when he came down from Hepatitis from dirty dishes at a restaurant we had eaten at, it really sunk in. I was 5 and we were all sent to foster homes until he got better. I was the last to return home almost four years later. I continued to learn how to cook and when I bounced around as a troubled youth and young adult I actually received an AS in Food Sciences from a penal institution. I love to cook and have planned for many years to open a restaurant after I have met my obligations of getting the kids through high school and into adulthood. Oh where does one start? My most called for dish is frankly very simple. Home made biscuits and gravy. I love to make various types of chilis, BBQ items, smoked foods, milk gravy dishes, low sodium dishes. People love the seafood dishes I make, pastas, monster mashed potatoes and other recipes. When I get more time I'll share some more. Turkey Dinner which I learned from my Grandpa Sam (George, Sr.) He taught me the value of having a drunk turkey for the basis of the meal. Having the ability to be flexible with individual likes and dislikes which are incorporated into family meals. This is a parenting must and the groundwork is easy to lay. Another one is that nobody has ever gotten illness from food I've prepared, at all. I am very sensitive to smell and touch as well as visual observation and have a huge paranoia about food born illnesses. The biggest triumph is the smiling faces I see when I volunteer to cook school lunches at my daughter's old private school. As I walk into the school the echoes through the hallways are "It's Crazy Cook" and they know a great lunch is headed for their tummies and that I'll take the time to play with them between grilled cheese flips or other preparations and servings. It's amazing to see what 60 seconds of entertaining attention does to kids, quality!!! When I was getting my formal cooking education I thought I'd spice up the braised beef tips with my left thumb knuckle tip, oooooops. There went 200 lbs of beef into the garbage, even though everyone said just throw away the affected area it landed in. My reaction was "you really didn't just say that?". Especially in a maximum security detention facility. Duh?