I have been cooking for as long as I can remember, my dear old Nan taught me how to make Custard using egg yolks and sugar one afternoon when I was 9 years old. I was hooked on making everything from scratch from then on, and haven't stopped learning since.
Fast forwards 30 something years and I am still learning, feeding my mind from old (and modern) culinary books learning from the masters, learning classical techniques as well as modern.
I am not a chef by trade, although if I could go back and start my career over I would be a chef. A mistake that I can't rectify sadly.
I cook anything from all over the globe (Asian, French, German, Italian, Mexican, Creole, Tex-Mex.....) but simply love fusing different cuisines at the moment.