[BullyInNY]

Hi everybody,

I'm a New Yorker with a big kitchen that has a window. If you live in the city you know how amazing that is.

Professionally I work with computers all day long and it's getting to me lately. I've always considered cooking my hobby/true passion and for my last birthday (36) my girlfriend gave me classes at the French Culinary Institute - now I'm hooked.
My classes (essentials of fine cooking) are for amateurs and they're awesome, I only have two more left - and therein lies the problem.

I am at the crossroads here and don't know what to do.

Do I stay with my career as a digital retoucher or do I sign up for the career program at FCI or CIA and go for it?

If any chefs out there would like to drop me a line describing how they got to where they are now, I sure would apprecite it.

Thanks