Retired research chemist. Have degree in culnary arts with directive study in France. Love to bake. Currently cater and cook at the local soup kitchen, I'am called the Friday Chef. (First thing I learned in Culinary School is that I did not want to work in a restaruant--too old for that.) Like to try new things and experiment (that is one of the things I like about cooking at the soup kitchen --- it is a captive audiance. I actually like everything from appetizers to desserts. Moist, rich party cakes (chocolate, lemon coconut, toasted walnut with apple, cherry pecan, Cheese cakes, coffee cakes, and assorted pies. As for appetizers there are many but most reciently sushi heads up the list. I also have an extensive list of soups. Many!! I love to experiment and that means there are failures.