About me, I'm a bit different. I learned by bits and pieces, here and there. Work for a fast food place and do outdoor fire pit cooking for scouts, meals for families both large and small. Assisting my lodge's cook for bi-monthly dinners for a year, then being that cook for the next year. I became involved in the Society for Creative Anachronism, historical re-enacters of the Medieval World before the discovery of America, and was cook for 40 on a week long meal plan. Took a break, for a few years, to do some costuming and acting, and get back into my drumming. I still helped in the kitchen and started to collect redacted recipes from before the 1600's. And now I use those to make feasts for 120 and buffet day boards for up to 300.
My favorite things to cook
I really enjoy re-creating foods from the Medieval and Renaissance time periods. The best is to trace a modern recipe back to that time. Some say todays palates are different and will not enjoy these dishes, and I along with many other cooks prove this to be a fallacy every weekend.
My cooking tragedies
I attempted to make a faux veal cordon bleu for my lodge. I used pre-ground veal for cost reasons. I did not realize that extra fat was ground into the veal. WOW, what a sloppy, drippy mess. Next time I'll have the veal ground fresh with out extra fats.