I'm 30 now, and have been cooking on the line for about three years now. First started years ago in FOH as a waitron unit, did some bartending also. Then I was tired of living and dying by some rube's ability to tip, and was tired of being "just a waiter". So I went BOH and I love it.
Currently, I work at an _extremely_ popular and well-loved fine/casual-dining restaurant in Chicago (sorry, cant say which). De-facto the most professional kitchen I have ever worked in, and I'm learning a lot!
Anyway, just thought I'd introduce myself, and I hope I can make some good contributions to this board!