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    Chef #364224

    Member since Oct 2006

    Chef #364224

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    About Me

    I LIKE TO STUDY LESSONS AND ACQUIRE METHODS FOR SELF IMPROVEMENT.
    I WORK ON MY SELF A LOT.
    I LIKE TO HAVE TRICKS AND EFFICIENT AND CAPABLE , COMPETENT TOOLS AND METHODS, AS THEY SAY IN FRENCH ASTUCE.
    I APPLY THIS IN COOKING.
    FOR NOW I AM NOT LIVING IN AN APPARTMENT, SO I PLAY TRICKS ON MAKING GOOD TASTY SANDWICHES.
    I DO NOT HURRY IN EATING.
    TO REALLY ENJOY THE FALVOR OF FOOD WE MUST KEEP IT A LONG TIME IN THE MOUTH, LIKE WINE TASTERS DO, THEY ARE PROFFESSIONALS.
    I DO NOT EAT OUT OF BOREDOM.
    I EAT FOR HEALTH FIRST, TO ENJOY SECOND AND TO HELP ME IN WORKING AND EXERCICING ACTIVITIES.
    THEY SAY YOU ARE WHAT YOU EAT.
    P.S. COOKING IS AN ART LIKE ANY OTHER ART; IMAGINATION AND SKILL PLAY A BIG ROLE.

    REGARDS
    16 OCT 2006

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    I AM PRACTISING AS YET TO ACHIEVE.
    THE BEST I DID WAS A LASAGNA DISH.
    THE PEOPLE THAT ATE WITH ME FOUND IT EXQUISITE. THEY TOLD ME I SHOULD TAKE COOKING AS A PROFFESSION.

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