Welcome to Chef Talk, Kluchte. We're very glad you found your way here, and hope you'll be a frequent participant in the community.
I've been a member of Chef Talk since 1999. I'm a home cook who has benefited tremendously from my association here. I've received affirmation for what I know, expanded my repertoire, and yes, been corrected on some points of misinformation. However, I find it a lot more fun to keep an open mind, a good sense of humor and an omnivorous appetite. Thank goodness I can read all I like in the Professionals' forums, but because pros such as yourself choose to read and post in the General forums too, we all benefit from your insights. Thank you in advance for thinking enough of us home cooks to listen and interact with us. We have lessons to share, too, as you can discover from perusing the many years' worth of older threads here. It's the geographical, cultural and generational diversity here that make Chef Talk a place where everyone can learn something providing one's mind is receptive.
What were your inspirations to enter a food-related career? Were there people or experiences that moved you?