I really was intresting in cooking for a living from the age of 15. At the age of 16, i got a prep cook job at a decently high up restaurant for my area. (35-40 per dish US.) I worked on weekends only, and 16 hour shifts at the age of 16 with no breaks for food, or anything on that matter. THe chef couldnt have given a shit less about me and in the two week mark was angry because my knife skills were not up to what some of the other preps were pulling out that have been there for a few months. It was also about 85-90 degrees in there. Is every restaurant like this or should i pick a new path? Thanks, Mike.