Hi everyone, I'll try and keep this brief! I grew up in a kitchen at my parents restaurant, it was Italian cuisine to a decent level but all fresh. Went to college studying eveything but catering, got a part time job in the busiest restaurant in town as a KP... Realised that my love for food and working in the kitchen was more important than computer programming.... Worked my way up to sous chef in the restaurant I'd been working at since college, again an Italian restaurant, fresh food and I stayed for 6 years Took over another of their branches as head chef at the age of 25, stayed for 4 years until I moved on to a new place as head chef. High class Italian again. Stayed there for 3 years but left due to terrible owners, took a head chef postion at a lower level restaurant with a mish mash of a menu and a husband and wife owner who knew nothing about running a kitchen who the undermined me at every turn so I left after a year. I Took 6 years off of full time catering but still helped out the company I had previously worked for, for 10 years. On occasion filling in for the Head chef in various branches when needed. OK, this will sound a bit different but I've been driving a taxi for the last 6 years as my full time job, due to it being similar money and a lot more free time to have a social life.... I don't love it, but it pays the bills and gives me the time to meet people etc I've just been keen to apply for head chef jobs in private restaurants, not franchises over the last 6 months and now by chance, I got the job at one of the busiest seafood restaurants on the beach in my city, I'm very happy and excited but at the same time very nervous... It's 99% seafood focused and while I'm confident in my ability to cook fish I've not worked in a strictly seafood restaurant before... It'll be busier than anywhere I've been before probably, there are more staff in the kitchen than I've had before and the owners are again apparently quite difficult to get on with... I really have to hit the ground running as summer season is here and it'll be crazy busy every day, right away... I can deal with numbers and keeping quality high but just nervous about the brigade and the new menu and new ingredients after so long out of it... I know I can be the hardest worker, and study everything on the menu to a T... But I have no friends in the industry anymore and wanted some feedback from knowledgeable people here! Thanks for Reading!