Share your talents, background and expertise."The first thing to remember about wine is: no one can ever know it all. It's a never ending exploration, each wine having a life of its own, expressing the memories of the grapes, so to speak. The second thing to remember is; it's just rotten grape juice and no cause for snottiness. Drink what you like and like what you drink. Let's have a glass. Cheers!" ~Brook E. Ray. I personally feel this applies to all things food. Love what you do, and eat what you love. I'm a Texas native who attended Le Cordon Bleu, Dallas and received a degree in Culinary Arts, as luck would have it I changed directions and went to work as a Pastry cook under Jill Bates, Executive Pastry Chef of Fearings. From there I went to Charlotte and continued at The Ritz-Carlton Charlotte as a Banquet Pastry Chef and worked on many exciting events and weddings. Back in Dallas I am once again with my mentor Jill Bates in the roll as a line cook/pastry float.