Started work in the restaurant industry at 13 and 'retired' by the time I was 28. Still cater once in a while and love to try new things! Comfort food. If it's cheesy, creamy, chocolatey or involves popcorn, I'm all over it. Zeppolis at Christmas, my mother's cheesecake, my father's crusty French bread, Italian wine cookies, rosette cookies, chicken cutlets...the list goes on. Papillotes that stayed puffed, souffles that kept their height...that kind of thing. Rice. For the longest time, even during the restaurant years I could not make a decent pot of rice. I've mastered it since then but some of those attempts truly were tragic.