Then check your feed to catch them in the act of saving and making recipes.
About Martin Sparks:
I learned basic technique while working as a prep and line cook in a very busy restaurant. I have also worked all aspects of fine dining so I learned about wines and worked under some fine chefs. In my family, the men were always the cooks. My father cooked in the service and I know how to "cook for crowds", there are always leftovers. I find my best meals are wrought through instinct rather than following a recipe to the tee. When I cook, I draw from several recipes and incorporate my own flare.