I am a personal chef, but with no real training, so never would you catch me calling myself a professional chef. Maybe some day. For now, I truly love the learning process and making people smile with good food. I really love to make elaborate salads with herbed dressings. I love using half a bottle of excellent olive oil on a dressing that I can use for 2 weeks. Wok-frying and deep frying anything. I love to roast things: put them in and leave them alone. I am going to learn how to use a smoker for large cuts of meat this Spring. Goal: briskets as good as they come in my own smoker, and possibly whole turkeys. They always involve desserts! Not done enough, burnt, fallen, ingredients forgotten, runny frostings, limp merengues, the list goes on and on.