I'm not a chef, but I like to cook. I particularly like to slow cook things. I love sauces, stews, soups.
I am also a master of al dente pasta, roasted chicken, and stir fry. Don't get me started on shell fish.
There are ways that one can layer flavors in a dish that are particularly interesting to me. Constructing a good stew or soup is not unlike constructing a poem. I fry potatoes in three stanzas. Almost like a syllogism.
Currently I'm constructing a beef soup. So far I'm cooking bones, water and wine. Tomatoes, veg and noodles will eventually be added in and will add up to soup that is somehow more than the sum of its components. None of this may be of interest to you. To me, though, it always seems kind of magical.