Hello, I'm Jon from south Texas. Been in the restaurant/food service industry for about 20 years. Started out bussing tables and washing dishes in a country club. Moved up to server and banquet server, then formal dining. I wasn't happy with my situation at the time, so I accepted a job in a brewery. Was having a great time doing that, but the owner lost interest and closed the business. Then I took a job as a bartender/server in a brew pub. I was friendly with the kitchen staff and became really interested in cooking. There were no open positions in the kitchen there, so I found one in a small country cafe that served the most incredible burgers I had ever tried. I was immediately hooked on working in a kitchen. I stayed there for 5 years and had a great time. I decided this was what I wanted to do for the rest of my life. I accepted a job in a much bigger and busier seafood restaurant. Both of the chef/owners were culinary school grads, and they urged me to attend the newly opening CIA branch here in San Antonio. All that was offered at the time was a 30 week culinary course. I applied and got a partial scholarship. Happy to say that I graduated at the top of my class. I have been working in numerous kitchens all around this area ever since, trying to find the perfect fit. I am now looking into becoming a private chef. I just joined here today to learn what others in my situation are doing. Any advice you all have would be appreciated. Thanks! great to be here.