I am familiar with several styles and I generally use a mixture of them. I am into fine dining and molecular gastronomy but I am also comfortable with vegan and organic cooking.
Instead of culinary school, I got a degree in political science. My love of food didn't kick in until about 4 years ago. I learned on the job at local Minneapolis restaurants and taught myself the rest. I have been operating as a personal chef full time for about a year and a half now.