I've been cooking since I was three years old, making "souffles" in the toaster oven. They may have just been egg, chervil, cheese and butter in an aluminium pie plate, but I had some idea of what a soufflé should be. I threw my first dinner party when I was seven, and most of my friend's parents were flabbergasted to hear I had made chicken vol-au-vent for my friends. Most of them didn't even know what vol-au-vent was. But I was a child obsessed. My big dream as a kid was to become a Cordon Blué chef and I did work in the industry for a while, but as I got older I realized I really prefered cooking for friends and family. Now I design homes with fantastic kitchens, so other people can cook great meals for their friends and family. Truly authentic Mexican food has to be my all time favourite, but anything with intense flavour tops my list. Thai and Indian definately make the cut. I love the delicacy of Japanese food and the punch of Morrocan flavours. I'm a bit over the top when it comes to cooking. The one thing I have learned from my family is that simple recipes are often the best. My grandmother taught me that a good Scottish shortbread has to be kneaded by hand until you can knead no more. My grandfather helped me learn that you don't need a lot of money to eat well. My mom has taught me that some of the best flavours can be found in a good bowl of soup. My dad has always encouraged me to look at food as an artform, just like all the other aspects of life. I don't know if I view anything as a triumph when I cook. I do have a few superman recipes under my belt that I know I can use to wow people. But everytime I cook is a little triumph because I'm always learning something. More than a few I would expect, but that's how your recipes get better, right?