at 15 years of doing this starting as a fry cook with no formal training, becomming the executive chef of one of the best restaurants in key west, id have to say i never thought of doing this. i really sought out my employees, but i had a small kitchen. I have seen plenty come and go but everyone deserves a chance. i would never have come up with a chance to fail. Ill teach you the menu then do it. if not move on. theirs always a diamond in the rough.