WowI think that the advice you have been given here is amazing. I have to say that I woke up this morning, put on the coffee, logged on and read the responses... and thought, "wow, these are great people." On a selfish note, thank you for letting me take part in your discussion.
Now, back to the task.... I worked with a young bloke, about 21, tall, metabolic rate sky high, ate when he worked (which you know is okay by me, as long as the hand to mouth is covered ;-), and he WORKED!!! I was always so impressed by him. I remember talking to the chef about him, and he stated "I love ***, he works fast and hard, so I keep him, but he's unpredictable timewise!" The chef took me under his wing instead of him, (until I quit the industry) -- I may not have been as good at prep, but I showed up on time every morning early and learned my lessons and did my work. Plus, I was cuter than he was ha ha ha. Now, why am I boring you with this? Because, there are so many types in cooking -- you may be willing to prep the onions, but you show up an hour late and the dice is wacked. If you have it going on, which it sounds like you do, you can really swing it out there! REV yourself up and get the groove on dude! Follow the advice of the chef's before me on this post, find yourself a Chef (it may take a while) and mentor. It makes all the difference in the world.
But, what do I know, I was only a cook.... :rolleyes:
Life is a banquet, and most poor suckers are starving to death! Auntie Mame