That chicken looks great! And the red velvet cake brings back some memories. I used to work in restaurants that tried to be fine dining in smaller Upstate New York cities. At that time fusion was very popular and cooking with French-based techniques and sauces. I also worked in a French bakery for five years making high-end mousse cakes and chocolates. That was interesting. On my own time, I did a lot of sourdough baking. I had the most fun doing that.

These days, comfort food is my favorite. I don't really like going to overly refined restaurants anymore. I really like big flavor and rustic presentation without any gimmicks.