I am an accountant who, at the age of 49, decided to leave accounting and go to culinary school for 2 years. Though I graduated as an honours student, I realized that the work was too physically challenging - so I spent $35,000 to learn to make mayonnaise! Ah well, I make good mayonnaise - haven't bought Hellman's in 10 years.

I really have no food dislikes. Providing the food is conventional, I'll try it. I'm not a great fan of shellfish, but I will not shun them, I just prefer a modest serving. My training is French cooking, so I have a natural appreciation for this cuisine and it's methodology.