a) I'm known for uses of chestnut flower, olive oil, wine, charcuterie, goats cheese, honey, squid and lobster.

b) I'm known for my pit-fire roasted meats, black beans, habaneros, pumpkins, Seville oranges, lime soup, recados (especially achiote paste) and Caribbean and Spanish influences.

c) People know me for my use of yuca flour, palm oil, coconut milk, malgueta chile, black-eyed peas, dried shrimp, fish stews, giant guaimum crab and my African and Portuguese influences.

d) I'm popular around the world for my tagines which can feature lamb, chicken, cumin, eggplant, fish, garlic, mint and couscous. We also use a lot of dried fruits, extensive savory spices and we have bread with every meal. My main influences are Arabic and Meditteranean.