I am a self taught cook. I had the excellent luck to attend cooking demonstrations by Patrick Chabert of Le Francais in Chicago for about 5 years. No particular favorites. I enjoy experimenting with sauces. I don't usually attempt asian cooking as I can never make it as good as my favorite Vietnamese restaurant. None I can remember. Creating my own recipe for shrimp & pasta in a cream sauce. A bit like a primavera. Outstanding! Spending hours on an African dish for a dinner party. I over reduced the sauce and it turned to pudding and had a very strong banana taste. I should have stuck to something I was more familiar with.