Hello to my fellow cooks!
I'm a 26 year old line-cook. I've been in the industry for 6-8 years now. Started out washing dishes and have worked myself up the line. I live in Seattle and work in Pike Place Market(for those who are familiar). My favorite cuisine is french but I believe it's important in this day and age to be well-versed in multiple styles of cuisine, taking influences where needed and coming up with something of your own. I'm still working in turn-and-burn joints(albeit the higher end of the spectrum) but in the next year or two I plan to make the jump to fine dining and move to DC or New York City.
I've been poking around these forums for a bit and it's nice to see such a dedicated, well-informed community. I'll gladly contribute wherever I can. Thanks and nice to meet you all!