I am currently completing my undergraduate degree in Dietetics at McGill University. Moving out and having to cook all my meals on my own while pursuing a food-related degree has forced me to regard food in a lot of different perspectives. I'm currently trying to strike a balance between food that is "real" (i.e. minimizing convenience foods) but quick, tasty but healthy, and of course also trying to grasp my Chinese roots. Creative salads, dinner, weekend breakfasts. I am proud to say that at 21, I have already made four Thanksgiving turkeys in my lifetime. Any time a new recipe turns out (which, fortunately, is frequent), especially if I can also make it LOOK good. Sometimes, health and taste just don't mix--I recently failed miserably at trying to make whole wheat crepes, but fortunately quickly realized that I just needed to add more milk!