What can I say, I love food! When my mother ran errands when I was younger, I would sneak into the kitchen and bake or cook to my heart's content. When I got older, I trained at the Pacific Institute of Culinary Arts, then completed a Food Technology program at the British Columbia Institute of Technology (BCIT), then a Public Health Inspection program at BCIT. Currently, I am a food consultant for the food industry. Anything and everything. I love savoury dishes and elaborate holiday meals, as well as baked goods and glamourous desserts. It has got to be a tie between the summer BBQ blowout (think marinated Korean-style shortribs, baby-back Jack Daniels ribs, Singaporean satay, potato salad, tuna cassarole, mushroom burgers, and Chinese chicken wings) and Christmas dinner (hor d'euvres and finger foods galore, sweet potato mash, prime rib, roast suckling pig, creamy buttered corn, and some more of Grandma's tuna / salmon casserole). Hosting the *perfect* Christmas dinner. I had a week off from school and managed to make: cheese straws, olive poppers, spinach / clam dip, cranberry & coconut shrimp, eggplant fritters, salmon cake, pissaladere, salmon mousse in cucumber cups, spiced nuts, stuffed mushroom caps, prime rib, baked ham, baked potatoes, buttered peas, creamy corn, chocolate bread pudding, truffle cake, choux chantilly, and fruitcake. The triumph was that I didn't go insane and that everyone enjoyed dinner and spending time together. A rained-out barbeque that I hosted for my friends. I had just acquired a second-hand barbeque and managed to blacken chicken wings while still keeping them raw in the middle. I think it's a genetic talent.