I really enjoy middle eastern cooking for my ownself, but I'm probably best known for my Italian dishes. One dish you could say I'm known for is my rosemary roasted rabbit. Though not a vegetarian, I tend to use very little meat in my cooking, which I think really forces me to use more diverse sources of flavor. As a general rule, the three ingredients I try to find a place for in my cooking are pistachios, various types of olives, and quinoa. When I was younger, I used to be a cook in a steak and seafood restaurant. Living in a largely Catholic community, I think it's needless to say that Friday nights during Lent are CRAZY for seafood places. One of those Fridays after the rush, I realized that I had plated over 110 dishes myself in just a few hours. That was pretty awesome! One time I tried to make a pumpkin ravioli with tomato pasta. Everything was going fine until I realized that I needed to drain the filling a lot more than I did. I couldn't seal up the pasta because it was so moist, but I kept trying. After about a half hour, I got so frustrated that I took the dough and threw it as hard as I could against the wall...not my proudest moment :-/