What an exceptional welcome I've received!!
A little background about me & what I do...I am part-owner of a (franchise) fast-food restaurant near Penn State University (go Lions). It's called Wings Over, and we've been up & running for just about a year now (we opened January, 2005). In case you hadn't guessed, we sell chicken wings (as well as some burgers & sandwiches & wraps and stuff).
I'd dreamed of opening my own restaurant ever since college (that's been about 20 years ago). The fast-food industry was something I had really hoped to stay away from (I was planning on more of a bistro-type environment). But things have worked out very well; I'm having a great time, the money's not bad, and the kids (and I DO mean "kids"--mostly college-age) that I work with are making me feel younger (although I realize it's all in my head)
I also (occasionally) give basic cooking lessons, mostly in peoples' own homes. It's mostly a word-of-mouth type of thing, but business has "picked up" somewhat, now that the weather has turned Wintery. I need to get out & advertise some more, so I'll have some steadier business into next Spring and Summer. BUT...the restaurant has been taking up a great deal of my time.
And in case you're wondering, I don't actually cook at work (unless I'm making some lunch for myself!)
(boy, these Smileys sure are fun!)
When I'm at home, I like to try anything & everything food-related. One of my hobbies (I guess you'd call it that) is to modify recipes from the oven (or range top) to the outdoor grill. Still grilling, even while it's snowing outside. I'm not going to let a little pneumonia stand in the way of a good duck breast!
I also really enjoy (call this Food-Related Hobby Number Two) combining techniques and/or flavors from different styles and cultures. For example, I would have no problem adding wasabi to lasagne, if I thought it would improve things. Actually, I ought to try that.
Apart from that, I'm pretty lame, really.