I left the corporate world after many years in Human Resources. I went on to attend college for my Culinary Arts degree. In 2004, I started my own Personal Chef business and have been committed to cooking for others Slow Food...food from whole grain and farm fresh. Foods that are local and in season. I currently make whole wheat whole grain bread. I mill the wheat when I make the bread. It is super delicious and very nutritious. This is something my grandmother started. Each year at Thanksgiving we always had potato rolls. When dinner moved to Mom's house, she made them. Now each of my sisters has the recipe. So when it's there turn to cook the Thanksgiving meal, we always look for the potato rolls. These are delicious! I prepared a wonderful sauce as an accouterment to a rack of lamb. The sauce was made spare of the moment with the jus from the meat, a little wine and pomegranate molasses. (plus a few other seasonings) It was delicious! Probably too many to mention. However I do remember a horribly failed souffle while customers waited that souffle didn't poof. Lesson learned... no more souffle for me. I have made it again, just not in a restaurant environment.