I have to say the last time I dined in your grub hall is was at large mediocre. It tasted like a standard meal served in a high-security urban prison. The eggs although cooked all the way through had no finesse to them and lacked essential spices you need to elevate any dish to a level a chef could be proud of. Meanwhile drink options, although limited, were satisfactory and went well with the main course. The main course being grilled potatoes, sliced and salted. Yes, I am referring to french fries. These french fries although above those found on a corner fast food restaurant did not attain the status of a correctly salted box of fries from dairy queen. There was indeed ketchup served alongside the french fries which made them acceptable in my eyes, but my compatriots agreed that they were simply sub-par the usual high-status such fries attain in RU base. However, there was an instance of this chef's cooking that indeed made my mouth water for more. It was the great bake off of 1989 where US and RU chefs alike flew into a frenzy creating cakes, breads, and various other items. Along with other members of US HC I went through the venues tasting the products when we came along Tagoon's dish. This masterpiece of a creation, this sensual delight, was of course his famous blue berry muffins. To this day I am blown off my feet remembering the perfect quality of his muffins. Those babies were at just the right temperature, with just the right number of berries, and of course, carried the power of symmetry in its design. For this reason I give this support a plus or minus support as he shows potential that has not reached into his daily cooking.