Currrently from Brooklyn. I've been battling kitchens for odd 50 years, having 'catered my way' through school in the 70's - selling to home, academic, and gourmet outlets. The personal recipe file goes back decades, but is constantly edited and updated with every use. New ideas for recipes tend to come from interviewing ethnic friends (Swedish breads, Russian pot roasts, French pastries, etc.) Also compulsively scientific - running tests on acidity effects on food colorants, pan weight effects on baking, and so forth. Pretty good at most cakes, quite a few original cookies, and always looking to learn new techniques.