Hello everybody, my name is Richard M. Castle, and I'm here to try and network with other culinary professionals through-out the world, and to maybe learn more in depth details of the different cuisines styles and cooking techniques, and maybe learn and share some stories and ideas about advancements, awesome specials, new ways to cook food, new trends in the industry, and generally learn more about food. My culinary story starts back in 2005, when I got my first job as a dishwasher at Timberlodge Steakhouse on Mother's day. I worked at a few different restaurants; mainly on grill, until I took my growing gastronomic passion to the school Le Cordon Bleu. I graduated from LCB in 2010 with my culinary certificate (actually certifies me as a professional culinarian lol, but I call myself a cook). I wanted to take the Associates in Culinary Arts, but the campus had just lost their accreditation for that specific degree. The month after I graduated from LCB though, I started my F & B Operations Management Certificate through the online courses at the Art Institute of Pittsburgh. I believe these two certificates essentially sums up what an A.A. in culinary arts could basically teach me. I'm still trying to find that restaurant where I can truly call my home, as the one I work in right now doesn't have much talent for gastromic growth (or at least the other cooks haven't found their flow within the five years that they have been working there yet lol) I don't quite know what I'm doing here, I compulsively search "Chef Forum" on google, and this was the first place that google led me too. I think I just want to talk to other culinary professionals about the industry lol. Who knows, maybe after today I'll never make another post, or maybe I'll become an avid user. I've made a couple of other threads that you could maybe check out, or maybe you can just ask me some questions if you are curious about me at all lol. Godfatherr.