I've always loved cooking and look forward to school on Monday. My dream is to work for a company like ClubCorp which owns country clubs all over the world or on cruise ships as a sous chef. I want to travel for the rest of my life once my kids graduate from High School.
When you first started out - or if you were starting out again today, what advice would you have for a newby looking back as far as knives and equipment? I have done some research on knives but there is so very much information. I am left handed, so perhaps Japanese knives are the best for that? Korin, MAC, Masamoto, Honyaki? I have the budget for really expensive, but I really don't think I need them yet at this stage of the career. I'd really appreciate your thoughts. Thanks.