Also, we had a neighbor who had loads of chickens, and would give us weekly, a large portion of eggs.
Time went by and eggs became a specialty that year, as it progressed, more cooking processes were picked by my curiosity/intuition such as cakes, soups, rice, pasta, burgers and some more basic confections.
By the age of 16, I started Estoril's Cooking/Pastry 3 year course, with two internships.
In the on-going studies, I went with a friend from class to explore volunteer opportunities in high level kitchens in Lisbon, so we could learn from the best and fast.