I am a reluctant chef. I don't believe in growing old, in fact growing old is just an option. I am presently employed as a civilian chef with the New Zealand Army. Although I have only had my chefs papers since 2003 and have been working in kitchen since. I have a simple outlook on life and try to pass that on to others. I am looking at travelling to the United States in 2007 / 08 to study and work in the traditional American Diners. I have 2 City and Guilds Certificates both with Distinction Pass marks. I write travel/cooking articles on New Zealand as a photo journalist, this just a hobby interest. Victorian and Edwardian fare. Country style breads and fare. Family get togethers at Christmas, where it was traditional for the men to do the cooking and cleaning up after, followed by a family game of cricket or sometimes a surprise trip. Being asked to produce an authentic Victorian dinner of 12 courses and supper for 50 people. Successful in every detail even down to the table layout. On my Diploma in Patisserie final (2004) assessment when the weather was a typical Canterbury Summer day and the temperature in the kitchen was such that the cream and chocolate were failing. Any gelatine based desserts or for that matter most molded dishes were collapsing including three of mine within 10 minutes of presentation.