I have and will always be a Foodie, that is the true heart of me becoming a chef many years ago, I am 46 years old this year, and I still feel there are better ways to prepare food, and I stay humble enough to learn them. Never over think you recipe, and always cook with a smile, no matter how plates you need to cook. Enjoy the taste as well as the moment. I would say everything under the sun, I feel a real Foodie cannot limit him/her self to guidelines when it comes to food/cooking. But I will say I love cooking good Reductions and Glazes for fish and any type of 4 course entree gets my blood going. Raised myself for the most part from a young age, but I will say camping with the family and grilling some fresh Elk. Being able to work and study under Chef Kurt at the Biltmore in N.C. First time I flipped a white wine (flaming) two eggs over med., and missed the catch, for it was a breakfast station at a country club, where you cooked on the fly in front of the cc members. yes that really happened.