I'm 23 and I've been in professional kitchens for 4 years. I currently work in Beverly Hills for a talented chef with whom I had the great opportunity of following through the entire opening process of the restaurant. I've picked up many skills and worked with a handful of truly good cooks. I look forward to the path laid out before me, but I have come to a point where I need some advice. Being still new to the LA scene and not yet having networked much, I turn to you fellow Chefs, humbly.
I will post my questions in another thread in a general discussion forum. I look forward to your feedback, and thank you for your time.