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Hi everybody,  i'm a line cook in NYC.  Been in the industry my whole working life, which isn't terribly long as i'm just about to turn 22.  Worked in a few places upstate then moved here to try to really get into the industry and be able to try to learn from quality chefs.  If things go according to plan i'll never leave the industry.
 

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Sounds like you have a plan and are executing it with focus intensity. Do you have to commute into the city? Just curious because it seems impossible to live in NY on a cook's salary. Anyway, welcome to ChefTalk let us know if you have any questions about the site.
 
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