Warning: I can write about cooking all day long. I can cook for ever longer.
Cooking is my form of artistic expression and a perfect outlet for nearly every aspect of my personality and work experience combined.
I've been cooking seriously for years, even going so far as to have trained formally in commercial kitchens from commis to chef as a form of vacations from the IT world. Adding to that over 15 years of constant travel; I've eaten just about everything and everywhere in thousands of restaurants and food stalls. I have incredibly high standards and test myself against them constantly.
It keeps me grounded in all things I do and gives me a way to directly please others and gratify my own need to test for success or failure. (Try cooking for a nationally renown chef and his girlfriend in your home several times. No excuses and the pressure is intense, no matter how gracious the guest.)
Order, discipline, attention and eye for detail, intuition, physical sciences and chemistry, good taste, a rock solid internal clock and ability to spin dozens of plates with one hand - all of these skills help in many ways outside the kitchen.
My favorites foods are too many to list, but I'm a big fan of making house pate and terrine. Duck and rabbit rillettes. You work with me, you'll need to watch your waist line. I'm hoping to have a full-scale commercial kitchen in our next office location and I intend to use it daily.
How many bosses do you know want to run their own brasserie style cafeteria? I may be totally nuts, but I have confidence I can get the job done in the kitchen.