I am a proffesional chef with my own website http://www.genevievescuisine.com I have been working for 15 years in hospitality as a chef and my passion for food is stronger now than ever. My mentor is Raymond Blanc a french chef based in England. My favourite foods involve strong flavours including salty (olives and blue cheese), sweet (chocolat), Vinegars (salad dressings) and wicked combinations of all of those things like goats cheese, panchetta and mulled wine sauce. Every Sunday morning I cook for my husband his favourite breakfast and every Sunday night my father cooks for the whole family. I opened my own website with 130 recipes that I write myself each year! When I was a trainee chef I ruined a corperate lunch for 14 accountants. First I split the beurre blanc sauce and while I tried to fix that overcooked the fish and vegetables and burnt the kumara chips. Maybe I shouldnt have been cooking a function like that on my own at the age of 18 for a top caterer but it remains my biggest shame. The trauma made me physically sick.