Started cooking in university, where three of my room mates sold desserts semi-professionally, learned lots about socially concious cooking. After 10 years as a consultant, eating at restaurants on expense account, became a stay at home dad, then grad student, I've learned to cook well - I don't miss those restaurants at all anymore. Chili.. I make my own chili powder from scratch, roasting the chilis, cumin, coriander and some secret ingredients :) Thai green curry, when the basil and coriander are fresh from the garden. Omlettes, such a versatile food. Making a mole sauce from scratch, roasting nuts, spices, chili's and cocoa, then convincing a group of Canadians that "Chocolate chicken" was better than it sounded! Spending a couple of hours and big $$$ to make a "traditional" cod chowder, only to find it inedible - who puts a pound of bacon and a block of butter and cream in a single pot!?!