I'M A MOTORCYCLE RIDING GUY THAT ENJOYS GOOD FOOD AND KNOWS HOW TO COOK IT. I WORKED IN THE FIELD FOR ABOUT 8 YEARS AND MOST OF MY EXPERIENCE IS LEARN AS YOU GO. I'M NOT AFRAID TO TRY SOMETHING NEW. MY MOM TAUGHT ME A LOT OF THE BASICS AS A CHILD AND I CARRIED THAT THROUOGH THE BOY SCOUTS EARNING MY COOKING MERIT BADGE. I HAVEN'T COME ACROSS A FOOD THAT I DON'T ENJOY,I LOVE TO EAT AND COOKING JUST ADDS TO THE EXPERIENCE. I ENJOY COOKING JUST ABOUT ANYTHING. BAKING IS ONE OF MY STRONG POINTS AND CAKE DECORATING IS A SKILL THAT I HAVE EXCELLED IN OVER THE YEARS. SAUCES AND SOUPS ARE ALSO MY STRONG POINTS. I HAVE JUST STARTED TO EXPERIMENT WITH A FUDGE RECIPE AND I CAN SEE THIS TAKING OFF WITH ME TRYING OUT OUT NEW IDEAS ON FRIENDS AND FAMILY THE TRADITIONAL LARGE SCALE THANKSGIVING DINNER,CORNED BEEF AND CABBAGE FOR SAINT PATRICKS DAY,A LEG OF LAMB FOR EASTER OR JUST A GREAT POT OF SAUCE LOADED WITH SAUSAGES AND MEATBALLS. HOW COULD I LEAVE OUT MY WORLD FAMOUS CHILI,NOT FOR THE FAINT OF HEART,BUT NEVER A DROP LEFT IN THE BOWL AND NEVER A COMPLAINT ABOUT THE HEAT. I WON A BLUE RIBBON IN A CAKE DECORATING CONTEST 12 YEARS AGO IN THE BEGINNERS BUTTER CREAM DIVISION IN NEW YORK CITY. I DID A DONALD DUCK HEAD AND IT WAS A MASTERPIECE. THE BEAUTY OF COOKING IS A LARGE PART OF THE TIME YOU CAN SALVAGE YOUR MISTAKES AND TURN A TRAGEDY AROUND INTO SOMETHING EDIBLE. I'VE BEEN BLESSED WITH SOME BAD TIMING OR SLIGHTLY BURNED EDGES BUT NOTHING THAT COULDN'T BE COVERED WITH A LITTLE MORE SAUCE OR SOME SMOOTH TALKING WHILE THE ROAST WENT BACK IN THE OVEN FOR ANOTHER 15 MINUTES.