Hi all. New user here. Name's Ray. Living in beautiful New Jersey, about 25 miles outside NYC. Story is simple: I'm 48. I have wanted to be a chef since I was 12. I spent 25 years building a very successful career in finance instead, a career that I just retired from in order to...cook! Rather than go to cooking school, I just accepted an apprentice cook job at a local farm-to-table restaurant, offered to me by a sympathetic executive chef. I start in two weeks. Probably only a 3-day a week gig, as i discovered not surprisingly when I trailed in the kitchen that I found it exhilarating and exhausting, and I may not be able to handle more than 3 days a week on my feet for 10+ hours. Excite, eyes wide open about how hard it is, but anxious to learn the difference between cooking professionally versus at home, where I'm pretty good already. No idea where it will lead, maybe catering or some such, but excited to learn. Am I crazy?????