Just wanted to introduce myself here. I have been apart of many great forums but i finally realized it should be about time to join a cooking forum.
I have been cooking professionally for 5 years now. These last two have been as a sous chef during wedding season at a gorgeous golf course and during the winter its managing the kitchens at the resort. So far i have few complaints. the long hours and hard work never bothered me because i find it a addictive atmosphere. I am currently pursuing a degree although i picked a good time... i have just gotten my mechanical engineering degree, it took a long time and alot of work. while i was going to school i began in the kitchen to pay for it. nights and weekends was when i could work. after the 1st year with the company it just snowballed into bigger and better things. and i cant see myself walking away form this profession.
i have a small staff, small facility and weddings of 150-200 and 65 weddings in our season we are by no means a huge operation but its where i am at now and i like it alot.