I am a sous chef for a very large corporation. I have fun experimenting at home. I cook for 300 to 1200 people on a regular basis. still I find time to make dinner for my girl and i when i get home. Italian-spanish quisine best marinara around. nobody can touch my pastas. we dont bring them up. there is a lot though. It is good to know what not to do. Every tragedy has taught me something.