My grandmother. Watching her effortlessly mix pastry, butter and milk together with a random assortment of spices, and then seemingly with no measurement or recipe bake a delicious creation. It was pure artistry!
The first thing that I mastered was ham bouchee. It was a tiny, savory pie and I would make them for every occasion to the delight of my brother's friends at the tender age of 10.
One of my favorite things to cook has to be black truffle and pancetta brioche bread pudding topped with a poached egg. I adore the earthiness of the truffle, mixed with the rich saltiness of pancetta and the wonderful creaminess of the egg yellow! Truly decadent!
I learned that it is never a good idea to overdo a dish. Sometimes simplicity is the finishing touch!