Hello all I'm 25 and am starting at the CIA in under 2 weeks. I recently went on a rant for my first post and here I am as an accepted student and starting within the same month. With everything happening so suddenly I've been more focused on finding a new job in poughkeepsie, getting my car ready for a harsh ny winter, and obtaining everything I need for school so while I have been thinking non stop about how I can be the best me possible, I'm almost so swamped I haven't really thought about being an older somewhat established dude going back to school. I've already done a two year pro start program in high school, two semesters at a SUNY school, competed in competitions, and have worked everything from dishwashing to pizza guy to gastro pub line cook. I don't know everything but I feel comfortable in most stations, I kno I want to work on breaking down fish and Asian flavors, try to sharpen my knife skills and so forth. I'm wondering if any else had gone back and been in this position and how they handled it. I don't come from much, I have no parents as financial backers, all my high school friends are still doing what they were doing when they dropped out and cooking has been everything to me. I just wanna maximize my education and take advantage of the fortunate position I am in and meet like minded people. I'm already worrying about where to extern, but I'm leaning towards blue hill at stone barns but I would also like to look into dc restaurants. In short I'm stoked, nervous and ready for long days, little money, and years of experiences in windowless rooms, sweating with my fellow culinary brethren l!