I eat therefore I cook. I cook vegetarian gourmet food, usually Middle Eastern/Mediterranean in nature, though I love expanding and experimenting with Asian, Indian, Mexican, Central and South American and pretty much anything that sounds interesting. I am part Irish, so I have a tendency sometimes to throw everything in a pot and cook it. Sometimes this turns out well. I am also part Lebanese, so I love healthy hoummus and baba ganouj. I cook everything with olive oil, and I often burn myself. I try to cook like my mother, but more organized. She never wrote down recipes because they were fluid guidelines. Once you understand your medium (food) it becomes easy. Triumph is when the people I cook for say "Yum!" I could never be a hand model.