Like the thread title reads, this is my first post - I finally have the time and inclination to join and participate in these forums despite the fact I have read them periodically for a while now. I am usually pretty pressed for time but I will try, when I can, to contribute what I can.
Details: I am a 21 year old guy living in New England currently working as a linecook in one of my family's restaurants. The food is basic but we consistently do what I would consider maximum volume for our kitchen and staff ability (including myself). I have worked in this industry in different roles since age 16 and before that restaurant floors and kitchens were my playground growing up. Having gone to college for computer programming, I know that a hotline is the only place I really want to be. Thus, my reasons for joining this forum are to expand my knowledge and discover the most rewarding and efficient path to improving myself as a cook with the endgoal of being a chef-owner/operator.
Specifically, I am considering culinary schools and local staging opportunities (there are a few that I perceive as good), and after bucking at the proverbial bit all my life I've come to learn the best answers come from those that have already been there, done that. I do not mean to use this thread as an open question, just a respectful introduction. I am sure I will find the answers I am looking for here. I hope anyone reading this has a nice and relaxed Sunday, ~ garuda
Stuffed pork tenderloin with a Spanish influenced stuffing (a few habanero). not pictured is the sweet gravy I serve it with. My first attempt at making a recipe my own and I like it.