You Are an Excellent Cook
You're a top cook, but you weren't born that way. It's taken a lot of practice, a lot of experimenting, and a lot of learning.
It's likely that you have what it takes to be a top chef, should you have the desire...
Actually, I already suspected as much. Liz and I are hatching a plan to have a joint dinner party: I hate to clean and she hates to cook, so she'll provide the clean house and I'll provide the food. Liz gives lots of parties, but provides minimal food; if it weren't for having to clean, I'd throw dinner parties once a week. She collects paint chips and fantasizes about finishing her basement; I obsessively plan menus.
Yesterday after our hike I dragged Liz all the way down to Alexandria to try the ambrosia that is the Wisconsin-style frozen custard at the former Del Ray Dreamery, now known as The Dairy Godmother. She wanted me to stop at *shudder* DQ or McD's for a soft-serve, but I got her to come to Alexandria with me instead. I think she was impressed. My family had ice cream for dessert almost every night when I was growing up (Dad always wanted dessert and Mom wasn't about to make one every day), and I burned way out on it, to the point of not caring if I ever eat ice cream again. But I'll never turn down The Dairy Godmother's frozen custard.