I've been in the industry for over 25 years now. Started off as a kid in fast food, now Red Sealed and thinking about CCC. Kind of fell into it, but now it is a passion and a part of my life I will never give up.
I have always endeavored to not only learn how to cook something, but to understand the science behind it. To me, understanding why translates to better understanding how.
Cheers to all.