I have been in the restaurant industry for over 20 years, was maitre'd at a 4 star 4 diamond hotel where I prepared dishes table side. Probably chili both Tex Mex and Cincinnati style. My mother is from the deep south mainly in Charleston, S. Carolina, father from the hills of Ky. With these roots, I feel right at home cooking beans and cornbread, sausage gravy and biscuits, okra soup, black eye beans and rice. The caesar salad I prepared at the hotel where I worked. It was rated as second only to Windows on the World. I believe that cooking is an art form. It can conjure feelings and emotions just as a painting.