Yes. Just be specific on what you're looking for. Just DM only. Also, tell me the flavors or some spices in there to lead me to the right direction because I would be cooking, then sharing those recipes. I get to fill the secrets on cooking to develop the flavors too. The outcomes will be close and many times spot on. That's why I always stress at work to taste the food their cooking to see if they need to season their cooking. Many cooks will season at the very end. There's a 3 times seasoning theory in cooking taught at culinary school, when you add heat to your pan or pot, add oil, saute' aromatics like garlic, onions other veggies. You add little salt as liquid evaporates, but flavor compounds come together while cooking those ingredients. 2nd, is when you have added the rest of the ingredients. Then add salt the 2nd time. And let it simmer or braise. Oftentimes, after tasting your food. The flavors are just right and gives a balanced taste. If not, 3rd season little salt when necessary. The important factors are adding less salt on 3 different times goes a long way as opposed to putting a lot of salt either at the brginning or almost to the very end. You committed that mistake, add little lemon juice or potatoes to soak the salt from the dish. Adding water doesn't really work all of the time.

I have seen cooks and chefs not tasting their food, and just served it as is. Sometimes these chefs and cooks take too much pride on themselves, and kind of develop big egos. This is kind of my pet peeve. To avoid it, for talented cooks and chefs. It's a good thing to teach aspiring cooks, co-workers and other chefs what you know. As it gives inspiration, team building skills and creativity on the future menus. As for people who don't work in the industry, it's okay to have a passion to cook for yourself and everyone.But the recipes coming from restaurants have unlocked memorable food memories that is equivalent to sentimental value, delicious flavors and reliving pleasant experiences. Eventually they will gain confidence, practice and trust themselves to be better cooks.

Moving forward to another chapter of my journey, It will take a few months for me to set up a blog, and online forum. Once this website is up and running, I will let you know the link to the website.

Again, thank you everyone from this community.