Hi all... i am new to the forum and would very much like some advice.I live east of NYC, where i have been a successful line cook, working with some very talented chefs.i have always been blessed with good jobs, paying very well.however, now i have reached a moment in my growth,where i feel it is vital for me to continue learning, as well as putting myself on the map. i have been offered a position in a NYC well to do kitchen. the only thing is that the pay is alot less than what i could make on long island. so my question is simply... do i continue with kitchens that will pay well... or do i take a chance, make some sacrifices,and place myself in a position that will more than likely ensure a very decent career?? any opinions will be valued.