Hey, have been lurking here for some time now, three years or more if I think real hard. I have to confess I owe a good deal of my culinary development to many of you here- both Ed Bs, shroomgirl, kuan all spring to mind among many more who I've gleaned countless tidbits from. I like the feeling of connection with other cooks this place provides, even if it's been one way until now. As a lot of you can appreciate, work doesn't leave a lot of time for socialising with others in the field, and it's rare in my experience to find another cook on the exact same page, who shares the same ideas and vision as I do.
Anyway, I'm Chris. 25, 11 years in the field, still catch the noob treatment when I start a new job, but that's cool. Didn't make the mistake of getting into this for respect. From NSW, Aus, where everyone's a chef (apparently), but the real chefs are just called 'mate'.
Incidentally, I'm no chef, I'm a professional, non-certified (not to say non-qualified) cook. The username is partly to appease minimum character limits and partly because I love myself
Anyway, this is officially more typing than I intended to do on my phone, so I'll leave it there.