I started cooking in my Grandmothers kitchen. She and my Mother apprenticed me until I was 18. I joined the Army and became a Food Service Specialist. Army Cooking School, Navy Culinary Training, ongoing training and schools for the next 20+ years...food chemistry, sanitation, presentation, food in the jungle, in the desert, in snow and ice, shipboard, garrison, in the field from the back of a truck.
As a civilian; everything from the traditional "greasy spoon" to fine Dinner houses. As many ethnic menus as I could find.
I gave it up as a profession for two reasons. Disability and a growing family, including their friends, to feed. So now, I'm just a disabled vet, househusband, stay at home grandpa, feeding the neighborhood.
And it works for me.
My favorite things to cook
Experimental food. New things, foreign food.
My cooking triumphs
MyLoves' romantic, getaway, favorite! Beef Wellington.
My cooking tragedies
Too many to count, if tragedy means epic failure.