Hey guys, I'm planning to enroll @ CIA in new york and was wondering what experiences any of you professionals have to offer or any advice in particular. Please only respond if you have been working in a kitchen for 20+ years and if possible provide examples of both good and bad scenarios you've experienced. I'm hoping to one day become a head chef in a 2 star kitchen in the future. I have a strong passion for food and am tired of doing the norm. I have OCD to some degree if that helps. Thanks again.