I don't know how to class myself. I fell into cooking for a living just a few Years back. I cook in a small ( 30 seater) bar/restaurant, serving mainly steaks and chickens.
Slowly ( very slowly as people here don't like change ) we are extending the menu to slightly more modern and lighter food
So here to read, learn and ask for advice
Absolutely no training whatsoever. I'm picking it up as I go along so have no idea whatsoever but happily not poisoned anyone and trade is up every year since I've been cooking