actually...i'm retired now.

did everything savory and pastry...taught pastry and baking.

excellent quality dough/pastry work...tarts, pies, puff pastry, croissant and danish from scratch.
kind of continental/mediterranean/french peasant comfort foods.
oh and hand made chocolates- truffles...bonbons...stuff

still cook for myself 363 days a year...and bake what i can manipulate (if you're not gonna do it right etc...out of practice
doing things needing two strong hands and 'fine detail'...no boning a chicken from the inside out anymore.)
never was the best cake-decorator.

i had a good friend who was in the chicken buz...i asked him about free range/cage free...no antibiotic...organic
chicken eggs...he said 'no safer' and 'potentially more dangerous if any of their breed stock is infected'

good luck