37 yr old father of two professional who lives in the Cayman Islands and hails from Nova Scotia Canada. Have enjoyed cooking for over a decade and am the chef in the family. Food w lots of flavor and spice. Asian stir frys, mexican dishes. Omelettes and grilled dishes. Use oven on occasion. I freelance a lot and rarely use precise measurements. In Nova Scotia, cooking was very traditionally English...therefore bland! Part of why I learned to cook was because I really enjoyed spice and couldn't eat out at Chinese, Mexican and Indian restaurants very often! Modifying recipes that I know have flaws to result in a great dish. Grilling that meat to perfection, or making a dish that has just the right amount of heat. These are actually more memorable than the triumphs and make for fun stories....my tragedies usually result from using too much fresh hot pepper that ends up overpowering the dish. I tend to err on the side of spice and hot peppers can have wide ranging heat levels depending on freshness and other factors. I made a paella that I sought to spice up with fresh scotch bonnets and had one that must have been exceptionally hot..we still joke about it with our friends.