My name is Kevin, I was a culinary student and didn't finish the 4 year course of academic matters but I finished all my culinary modules under the Alain Ducasse Formation. I'm not bragging in any way that we have the same curriculum to those students in France but that's all I have to say about my culinary school. I left my hometown and went to New York City to learn. Nothing better to be in the mecca of culinary to learn, learn and learn. I would like to ask advice because I'm having my first ever kitchen trail and I really don't know what to expect and I'm pretty damn nervous. I would love to hear from the professionals. Please and Thank you.