Growing up in a baking family, we always had great desserts, but one thing you dont usually see is both a father and mother that can cook! Though I am a 7th Generation Certified Master Baker, I am even a much better Chef. Roast Suckling Pig (with the crispiest skin) Double Baked Potatoes (these are heart stoppers) Ami de Fromage Bread (friend of cheese bread) Pistachio Souffle (with real ground pistachios) Beef Wellington on Christmas Eve, Roast Lamb Grecian Style on Easter Sunday, Beef Goulash & Pan fried Homemade Bread Noodles on a cold Day and a big pan of Mousaka when my son and his friends come over! Dinner for 75 at home for the "Bakers Dozen Group" Cristmas Party. Crispy Orange duck, Roasted Pork Loin and Pickled Beef in Cream Sauce (Svickova). Sides included, Cabbage/Sauerkraut with muchrooms, onions and caraway, Homemade Dumplings, braised carrots, ..... Usually, anything I touch turns out very well.... except for this one time when I made this most horrific hollandaise sauce. Nobodys perfect!