I trained under a Californian chef, Todd Humphries, so I'm partial to New World Cuisine. I like working with Mediterranean and Asia Pacific ingredients, and put a little twist on my interpretation. It is immensely satisfying and rewarding. For a start, cooking can be very relaxing and therapeutic. It allows for creativity, the results are immediate and your output can be instantly shared.
Cooking is global and cross-cultural and removes all barriers amongst people.
It is the only industry in which you come across people from all walks of life with completely varied backgrounds. I love the researching, planning, shopping, cooking and presentation aspects. I have well-developed taste buds. It started with cooking for family and friends. Then, being urged to open a restaurant, I decided to learn professionally and very soon it was in my blood.