I just discovered ChefTalk today while searching coulis. Seems like a great site. I live about an hour west of Indianapolis, out with the coyotes, deer, and snakes. I've worked in commercial kitchens since age 16 and progressed to Sous Chef. No matter how I've tried, I just can't get away from it. Not working now, because . . . well, because, out here, there's nowhere to work. The racoons, however, love my peanut butter sandwiches.