In the 1980's, I learned to cook on the fly, as a newly-married teen with zero experience. Over the years, I preserved & used my own garden produce; and chickens in all my dishes. Since living in the south, I have learned to use native foods and recipes. All in all, I consider myself a: Mess Hall Chef (my mess, my hall). Recently, a NYC Chef told me that I was "just" a cook, and not a real Chef. I laughed out loud and told him to get a dictionary. Obviously, they did not teach him the difference in Culinary School. One of my best friends and I are putting together a 'Mess Hall Chef' Cookbook. We are playing around with a blog: http://messhallchef.blogspot.com/ Anything that my family can serve up for themselves! as in a Mess Hall. Chicken Noodle Soup in winter with home-made egg noodles or dumplings. Yes, AZ does have some cold days & nights in some remote places! When I learned to bake bread at high altitude. I have never become expert at cooking on an electric stove instead of a gas stove. I have burned a lot of meals over the years because of it.