A generation "X"er who had the good sense to marry a patient woman, who happens to be a chef (those two characteristics rarely go together). I am one of the few men who have the ability & ignorance to claim the title "food service director." I enjoy grilling out & making soups & stocks from scratch. I make some mean salads too. Eating whatever my mom prepares - she was probably the reason I got into the food service business to begin with. Guess I can blame her. Implementing restaurant style menus & room service for hospital patients - my attempt at breaking the "Hospital Food" stereotype that it no longer deserves. I did set a char broiler on fire once (but that was on purpose, they needed a new one) & NEVER add liquid margarine to a chocolate fountain. Not a good idea.