I am a chef for an Oil Field Service company. My cooking is done in the Gulf of Maxico on a large vessel known as a Liftboat. I mainly cook Southern style, Cajun is a good part of it, but also typical American, like BBQ,Tex-Mex. etc. Mainly Eastern European, "peasnt' food, like your goulashes, various stews and soups, very economical style of cooking. Cooking for upwards of fifty people by myself! Since 90% are big eaters, oil field workers, that means they eat like there are seventy five "normal" eaters. One of my worst was mistaking Liquid Smoke for Vanilla (the bottles looked the same) in a batch of bread pudding. There is no way I can describe how badly that tasted!