I'm Jon, long time lurker. I work a 9-5 in software. In a previous life, I worked in biology (tissue culture).
Nights and weekends, I'm a BBQ guy. I judge competitive bbq and have small dinner parties. I'm more of a butcher than any type of chef. I cut up a whole hog a month ago and I'm getting fat from the homemade bacon, sausage, and bbq.
I guess you can best judge someone by what they keep in their fridge and freezer. At the moment I have in various mason jars: sourdough starter, kimchi, rendered duck fat, bacon fat, ghee, chicken stock, lamb stock, chorizo, merguez, maple bacon, homemade mustard, various pickles.
I'm a pretty simple guy; I like ingredients I understand. I like hot fire and sharp knives.