We both started cooking early. 3(me) and 5(my husband). I cooked 'brekus', which was a boiled egg, a sausage patty with a piece of toast and oj, all set on a tray and taken lovingly to my mother who was fast asleep and had no idea what I was doing and was delicious! My husband made his birthday cake for his 5th birthday and his mother said it was very good and no one believed he baked and decorated it. Separately we both watched the Galloping Gourmet, Julia Child, and others like Chef Tell, Martin Yan and Jeff Smith. We were in the same program at jr college, just during different periods of times, and met during a holiday party we catered separate parts of.
My favorite things to cook
Stroganoff, Mediterranean dishes, chicken and beef dishes(I'm allergic to pork and lamb), soups and stews, but our favorites are traditional thanksgiving and holiday dishes from the savory categories. I love to make just about any dessert except for marzipan, but I'm getting more comfortable with it. Cheese and Chocolate cakes are my favorites with WhiteYellow and Cheese cakes are my husbands. Strawberry and melon soups, Creme Anglais, Puddings and Mousses. There are just too many to list!
My favorite family cooking traditions
Our holiday tables groan from the weight. We're all good cooks on both sides of our family so you could come to Thanksgiving and have Lumpia, New England Clam Chowder, 7 layered dip, Poached Salmon, Caesar Salad, Enchiladas, Lasagna, and Trifle along with all that holiday's favorites.
My cooking triumphs
My own wedding cake alternating layers of carrot, lemon and chocolate cakes frosted with white chocolate buttercream and filled with lemon cream cheese, pineapple compote and Godiva chocolate mousse. I was too shaky so I limited myself to making the components instead of doing the actual decorating, which one of my bakery buddies took care of.
My husband says his personal triumph was while working with only one other chef in the kitchen and a full wait staff, they were able to put out 273 covers(dinner-salad-desert) in a bistro setting in less than 3 hours. I'm impressed!
My cooking tragedies
Someone switched the sugar in my cellar(like a little ramekin) to salt and goofed up a dozen tiramisus! At least there was time to redo them!