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Maybe I can chime in on this thread with my situation since it's along the same lines. I am 52 years old. Retired from office work. I cooked 12 years in my teens and 20's including 8 years on the line of a busy steak and seafood place. Believe it or not I want to get back into cooking. I want to do quality upscale stuff. Not so sure I want to do the community college culinary program because I might know half the program. I read and practice at home. So I guess my course of action is to beat the streets and get in touch with chefs at promising looking establishments. Any comments?
