I've been in the restaurant and catering business for almost twenty years, from waiter and bartender to GM. Im Italian so I tend to cook a loot of pasta and sauces. I learned cooking from working with so many professional chefs over the years in addition to my mom. Shrimp fried rice, udon noodle soup, beef stir fry with oyster sauce, anything pasta, cakes, cookies, breads. Italian for the most part, but I also grew up with Greek and Mexican from my uncle's families. coq au vin, beuof bourginon, really lush fried rices. recipes with a lot of prep work and hundreds of ingredients. I like to keep it simple and delicious.