I've been cooking since I was knee high. I don't know the market, but I'm adaptable to any situation

I'm always found in the kitchen at parties, the heat draws me like a moth, the smells, and the sheer wonder of turing soe nondescript ingredients into something wonderful, and impressing everyone. I cook with what I have, I imagine the flavours and the contrasts, the textures, then I try and create it, It doesn't always work, but there's always something to be learned from the experience.