I'm a recent grad of Michigan State University, where I got my b.s. in Biochemistry. I found that many of the skills I obtained working in the lab translate well into cooking; time management, following/modifying recipes, manual dexterity, etc.. In practice, science and cooking are very much the same. I love to challenge myself with new recipes and broaden my cooking skill-set. Living in Ann Arbor helps with this, as there's a good number of specialty grocers and quality markets in the area. Meat-centric dishes. Polish, Italian, Japanese cuisine. Sushi. Grilled foods.