|visits||member for||2 years|
|seen||Jul 24 '12 at 7:58|
I am a chemist by profession. I needed to study industrial microbiology and pharmacology for professional reasons - and rather a lot of other stuff, but robotics, computers, finance and management don't count for much around here. I learned about Indoasian cookery by working in the only Indian restaurant in Egon Ronay's Good Food Guide, around 1975. Nuff said ...
|bio||website||microwavelegend.com||visits||member for||2 years|
|location||Yorkshire||seen||Jul 24 '12 at 7:58|