21 year old male dreaming of the Culinary Institue of America and growing to own a few of my own resturants designed around my cooking interests. Been cooking for about 5 years now and love doing it and learning all I can about the gastronomy, skills, and results. I love to cook all french style meals. After studying the sauciers apprentice I went on to cook stock to sauces (demi-glace, veloute, bechemeal, etc.) I continued on working on my skills from pan fry, sautee, to grilling and oven methods. I'm open to all ideas of cuisine. Most nights I ask 1 member of my family to choose a region of cuisine around the world, and another to choose 3 ingredients to use, my own version of the home iron chef (except theres no one competeing against you) a novel idea to open your eyes to other styles of cooking and cuisine. Down-home southern comfort foods.