My background is technical (science and computers).
I came to love cooking a little later than most, but have made up with it by reading and experimenting intensely, taking a scientific approach to cooking. I took a low job in a high-end restaurant to learn fundamentals.
I'm no exec chef, but I cook enough at work and at home to have picked up a considerable amount of useful knowledge.
Eggs benedict are my favorite brunch dish.
Not everything I say should be taken seriously.