Have been cooking Professionally for about 5 years (holding the position of sous chef at both a fine dining and Creole restaurant), and working in the restaurant industry for about 11 years. I am currently taking a break from the Kitchen (the hours are very long) so I have been spending a lot of time cooking "for Me". EVERYTHING... But mostly comfort foods. Traditional American, with German influences. 1st place in Cedarburgs Chili contest! Oh gosh, I've had a lot, but you have to in order to create greatness... Just the other day I made a batch of very bland cupcakes, it happens.