Was raised in resturants and learned to cook. Topeka Kansas was my first cook job away from the family. From there back to California and became a very fast good breakfast line cook. Before pre-cooked bacon,sausage and country gravy come in a can. Any thing that I think I can do. From soup to nuts. I look for the right marriage of flavors. I think that the search for flavor is my drive to be a cook. I cook chicken n' dumplings for Christmas dinner. Was for my brother-inlaw. He was a trucker and not always home. He has passed but we still have chicken n'dumplings. Cooking Thanksgiving dinner in a kitchen the size of a galley kitchen on a all day fishing boat, now that is small. The meal was good and hot and on time. I had a tall cool drink after that. Frying chicken leggs and making a coconut cake for my new husband, Not a good idea. 26 yrs later I still don't make that mistake again.