Why I want to be mentor: I chose this category because it also describes my "style". When I cook it's usually Italian or Mediterranean influenced, but when it comes to desserts and baking I move into more French and Danish inspired dishes; Tiramisu, Panna Cotta and Cannoli aside
Lesson Learned: With understanding of your ingredients and the "why" behind basic food preparation methods, the realization dawns that there is nothing to be feared in the the kitchen. For even a "failed" attempt is more than likely still edible... CARPE KITCHEN!!
Tip: It is better to spend a little more money on a good knife, than to spend a lot more at the emergency room receiving stitches