The question that makes every professional cook want to jump off the nearest tall building.
Coming in a close second - "do you need a taste-tester??"
I don't have a particular favorite dish to cook. From moment to moment it changes. I have certain things that I love doing - making potato gnocchi and just about any pasta, butchery, sauté station.
I love the smell of a seared diver scallop basted quick in a little butter.
Roasted monkfish with bacon lardons, parsnips, and beurre rouge is amazing.
I cook French-inspired regional/seasonal cuisine, but CRAVE Asian food. I live for good fried rice and Chinese steamed buns (exactly the reason why moto-i is my favorite restaurant in the Twin Cities).
I'm one of the few cooks I know that is neither here nor there on braised shortribs.