Well I already posted something in the knife thread but this is just my hello and about me. I started working in restaurants since about 14 as a bus boy. Worked my way up through the years to a prep cook and line cook. In between that I took 2 years of culinary class in high school. Also was a founding member in venturing crew 1886 which teaches boys and girls between 14-21 the basics of culinary arts. I joined the navy in 2012 and was stationed on the USS Nevada and became galley watch captain qualified (basically like a sous chef with executive chef duties involved). Due to medical reasons I had to leave the submarine force and now am a surface cook. I am persuing a bacholars in culinary management while in the navy and hope to leave with the degree in hand or close to it. My far future dream is to own a place of my own.