[EE-BO]

I would give myself a 7 overall.

I have a handful of dishes that I would put against most high end restaurants with pride- but even then I am excluding truly world class establishments (of which there are none here in Texas- though Tony's came close in the old days.) And those dishes took lots of practice and work- some are still evolving. I have been working on my medallions of beef tenderloin with a red wine reduction and fresh morels for years, and I am still not totally satisfied with it- nor as consistent as I want.

Otherwise I do pretty good. Coming from a Southern family I am good at gravy, fried foods and cakes with mountains of sugar and soured milk. But that is not complex cuisine.