After 2 years as a pantry cook and one year of culinary school I'm preparing for my first stage at a 4 Michelin Star spot in the Napa Valley. Nervous would be painfully understating. Is the fact that im 34 and female going to be a drawback in the chefs eyes? what are your expectations of someone like me and how might someone exceed them? Is it cheesy of me to arrive with a bottle of wine as a parting gift on stage night? Any wisdom you are willing to impart would be HUGELY appreciated.