I have been cooking since the age of six and found that I could taste the ingredients in a dish, then searched for the ingredients. After having stomach stapling surgery in 1993, I found that eating was a whole new experience. Creating things I could eat became a passion for almost 17 years I have been creating natural ways to prepare foods that assist in tenderizering and removing the 'garbage' left in today's food processing. Terrine of Foie Gras (Love it!) French style Jamaican style Asian style I found that by using these methods, they can be applied to any food. There was nothing memorable in my family's cooking. Everything came in a casserole or out of a box and thinking about it now it was gross usually. If any tradition of food was created, it was created by myself. "Let Johnny cook" was the motto because I was good at it. Terrine of Grilled Italian Vegetables Death By Brownie Panna Cotta w/Goat Cheese, Melon and Prosecco Sicilian Meat Balls Vitello Al Limone (Veal Rolls) The Tandoori Turkey Wise-Guy Red Sauce Johnny T's Tacos Jambalaya Jamaican Jerk Paste (Loved and approved by Jamaican friends) Santa Maria Marinade and Seasoning for BBQ Tri-Tip Jamaican Jerk Teriyaki Sauce Ham Salad (not good) BBQ Liguine Fried Stuffing Balls