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I worked for years on the line of a major chain restaurant before deciding to go to CIA.   Worked for a few years since, sometimes I get tired of it (rarely, but the hours away from home can take a toll) but it just takes a day off and I cant wait to be back.  I love the creativity of the culinary arts, the freedom to experiment and the ability to recreate tastes and favors others before me have perfected.  
 

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Welcome to ChefTalk thanks for sharing your story. I went to the [product="26789"]Culinary Institute Of America Hyde Park [/product] and found the same experience that the hours wear you out but the energy of working the line and the creativity really spur you on. If you wouldn't mind please take some time and post a review of your culinary school. THanks.
 
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