When did you first discover you liked food? I mean REALLY liked it, were turned on by it, not just ate to live? One of the first food revelations for me, apart from my grandmother's cooking, was in a home economics class in junior high school. The dish the teacher showed us was simple enough, but later on I would learn that that simple white (cream) sauce was loftily called in french cuisine a bechamel, and even when humble frozen mixed veggies were mixed in with a handful of grated parmesan cheese for flavor this sibling of master sauces would lead me to constantly discover new ways to stretch its definition. And when my Cuban mother tried my version of this simple creation she, too, was impressed since she never made sauces herself.
Together we were off on a lifelong culinary journey.