Hello, everyone, I am new here. Don't be mad, but I had a bout of insomnia last night and must have hit the wrong keys because this site came up. I think I was looking for reassurance that I would find a good job next year when I receive my degree, but truth be told, I'm terrified.
I've been cooking for over 40 years and not just "home stuff", but real gourmet food like in the 70s, I made hollandaise sauce, steak au poivre, carbonnara, stuffed pork roasts, empanadas, etc., but enrolled in culinary school last year to do it professionally.
For my 2nd semester final, I made steak au poivre, black rice, and asparagus spears in brown sage butter. I received an A for appearance, mise en place, and taste. I love cooking and want to excel at it for a living, but Anthony Bourdain's book, "Kitchen Confidential" scared the heck out me.
I am 57 years old, in good shape, work out regularly, and can run with the best of 'em in the kitchen, but he thinks I may be too old.
Anyway, I won't be a newbie just getting out of school totally. I do have my 40 years of experience with cuts, spice blends, and common sense.
Is there anyone else out there in my boots?