Since a very young age I always had a need too cook. I can't even remember my life without thinking about food whether it was standing in the kitchen watching my mum make do with what we had at the time, my dad sticking a pre packed meal in the oven just too see it colour and change or my nan making a good old roast dinner from these 3 people I learned 3 different styles of cooking, improvisation from my mum, good old home cooking fromn nan and just plain from my dad. Going through school everyone always knew I loved cooking, they always wanted too try my product at the end of food tech, it gave me a great feeling. So when the director of hospitality at the establishment I am currently at interviewed me and offered me a job at a trial week at college, who was I too say no. I've now been training as a chef for just over a year, recently passed NVQ2 and am currently studying pastry. I have had the honor of working for and with some extremly talented chefs they have taught me everything Anything and everything, unfortunatly being new too the industry I can't cook what I want too, but I look forward too the future when I can stand next too top chefs, rather then in their shadow I wouldn't call it a tradition as its only 2 members of the family. But at all costs I prefer too steer away from mechanical aids and stick too manual unless the job is just too complicated. The reason for doing this is because my gran's cooking is the best food I have tasted out of a proffessional restaurant and as she managed her entire life without mechanical aids, well as they say, the proof is in the pudding Passing my Nvq2, finding my signiture dish at such an early age, any dish that is a success When things go wrong.