I'm a student at Le Cordon Bleu in Las Vegas, NV. This is to be my second career, after 22 years in teh corporate world. Italian baby! I was raised on my dad's spaghetti & meatballs, lasagne, and Italian soups. Pasta of course. My favorites are light sauces with vegetables and plenty of garlic. A pork tenderloin with Boursin cheese in the middle. The tenderloing in then wrapped in prosciutto and seared. After cooling the meat it gets wrapped in puff pastry and baked just until the pastry browns. I served it with a Chardonnay sauce, roasted baby red potatoes and green beans with almonds. ...and this was before I went to culinary school. I was unfamiliar with he oven in a new apartment. This electric range had a different power setting for Bake than for Broil. Long story short, I was trying to impress a date and ended up broiling a tray of brownies.