so , been around for a while now... even have my own place.. but I took a second job at a high volume joint because I NEED THAT RUSH of high speed, high detail line work. Am I just sick in the head or do you other cooks out there know what I`m talking about ?
Addicted to the line
Just because there others of us that know exactly what you talking about doesn't mean that you aren't sick in the head :~)
Consider your source, I mean look at the people you came to with your question LOL.
When the final break comes, just flip over to the Pastry side.
OMG this! :D :D