Welcome to ChefTalk Leslie! The 20th century saw huge changes in the very way the world and especially Americans cook. For thousands of years, we all cooked over live fire. Now, I dare, say, most Americans wouldn't know where to begin with live-fire cooking and baking, other than to grill a steak or burger. So, did you find trying to translate recipes and foods, originally meant for live-fire cooking, to a world of modern stoves and ovens difficult? How did you develop your recipes? First by cooking them as the Corps would have and then translating them into modern methods or were the concepts just developed and then created directly for modern kitchens?