I have been cooking since ten years old. Various adult onset food allergies necessitated me relearning how to cook and make dishes flavourful. Have you ever tried making a Chili sans the meats, kidney beans, onions, green bell peppers, mustard and Worcestershire sauce? Yummy tomato sauce!
I own a website that specializes in creating recipes for those with multi-allergies. Even though I never was professionally trained, I've managed to figure out how to combine various spices to get the desired effect. I've studied Food families and various allergy diets on my own with the intent to improve my own cooking repertoire.
My current goals are to learn Raw Foods cooking techniques in the hopes that I'll be able to figure out how to create a 5 ingredients or less Birthday cake for those with unusual food allergies and intolerances. See EE/EGID people who can have some foods outside of formula. I've learned that Pysllium can make a Raw Foods bread "spongy".
Also, I hope to learn more about Gluten Free cooking with GF doughs in order to improve the GF pizza crust and breads. Dryness is still an issue.