Mostly I have been sous chef to my father and my sister. The problem with having lots of people in the house (we are ten if everyone is home) is that as soon as one meal is finished you have to start thinking about the next one. Staples such as milk and bread have to be closely monitored. We have to contend with vegetarians, pescetarians, carnivores, wheat intolerances, strawberry allergies and diabetics as well as the usual childhood likes and dislikes.
