I am retired from healthcare conference planning. I have also been in medical advertising for over ten years so my cooking involves nutrition. I do have a certification in nutritional fitness cooking. I love taking a good recipe and altering it for low calories and health aspects. It really does not matter what type of food. The challenge is to adjust it keeping in my mind the people who will be eating it. I have mastered the combination of light frying with minimal oil, and then finishing it in the microwave. The Jet Stream oven is a device I have used for over 15 years for personal meals and parties with great results. The speed in cooking is wonderful. But I also enjoy slow cooking recipes and own three crock pots. Definitely necessary in entertaining. I don't eat red meat, but I cook it. So I have no idea of the taste of what I am cooking. Therefore, if my wife does not test it, I am sweating out what I serve to others. Since I have been doing this such a long time, I have not had a tragedy in years. (Knock on wood)