I love to cook, both personally and professionally. I appreciate that a couple of seemingly unrelated ingredients can make something fantastic, or the myriad ways you can cook something to have unique and still amazing tastes. I just recently perfected my beef wellington and chicken cordon bleu, and am currently finding better sauces for my Basa fillets. I am inspired by math, and have been since pre-elementary. My mother taught me at a young age to add by integers other than 1 (by twos, threes, etc), leading to my sister teaching me multiplication by kindergarten, grade 1. By grade 3, an incorrectly made flashcard led to my introduction to negative numbers, and by grade 4 I had an individual curriculum for math, as I had already finished the 4/5/6 curriculums. I ended up advancing in math until I was taking Math 20 in grade 9, and walked into the final exam with an 82. I also find it quite enjoyable that math is such a concrete science that permeates other disciplines (physics, statistics, etc). I find the idea of integration fascinating, in that there are myriad ways to get around a problem. We couldn't find an inverse for tan(x)? Restrict the domain to -π/2 to π/2.Not sure how to integrate something? Invent integration by parts, u-sub, trig sub, partial fractions, and rationalizing substitutions.I'm passionate about Taekwondo as well. I realize the negative reputation Taekwondo has in the martial arts world, but they fail to realize that it's not as much the techniques that you need but the reflexes and the ability to think quickly. When you're a student of Taekwondo, they teach you certain 'canned' techniques and methods of breaking from holds. But once you reach higher levels, they test you on things you've never seen before, or even considered. Furthermore, the martial art afforded me the opportunity to teach children martial arts, which was in itself fun. They say the best way to learn is to teach, and the hardest group to teach is children, right?