I cooked professionally in an Italian restaurant for 15 years, but consider myself limited as a cook because I only have an expertise in one style. Anything Italian that doesn't involve seafood. I'm also just starting to experiment with stir-frying and having fun with that too. The most interesting success was making "Chicken & Cheese Roll-ups". After lightly browning the chicken breast, sprinkle with shredded cheese, roll into a cylinder, tie with twine and continue cooking in a wok or skillet of heated chicken broth. Came out great.