Retired, I came to formal cooking just before i got retired, I took a 2 years course, since then I am improving. My wife and kids love the way I do and enjoy when I cook (almost every day now). The last two and a half years I've being teaching people who want to learn how to cook. Additionally I am now (since october last year) teaching on Culinary Arts at the university I love to prepare Salmon in any way, also like chicken and Asian cuisine Sicilian and Mediterranean cuisine. Wellington tender loin, curry bread, Thai salmon, some more Having some friends for lunch I prepared a Sicilian menu including "white beans minestrone" but because an unknown reason that I still have not discovered the minestrone fermented and I had to discard it and prepare a whole new menu in less than two hours