In reading all of the posts, all over the boards, I've come to realize I don't want to be a fancy shmancy chef in a fancy shmancy French restaurant. Kuddos to those who do, but it's just not in me. I grew up in the South and that's my heritage. I cook good, Southern, Cajun cuisine. As Jamie Foxx says as Ray..."I'm gone' make it do what it do." I thought I wanted to open up my own catering business, but I don't. I don't want to mess with little crackers and spreads or ice sculptures to keep up with the next caterer. I thought I wanted to work in a restaurant and that's partly true. I think I've come to the conclusion that I just want to open up a small, country-inn type restaurant that serves good, down-home cooking with a special on the menu every now and then. Or maybe a bed and breakfast. Simplicity. That's what I want. I want a simple place that I can cook my food that people absolutely love and I want them to come in and feel like they're at grandma's for Thanksgiving. These boards have been very cool providing me with such insight and clarity. Props to those who have such a sophisticated palate! Oh, and I've been to Emeril's Del Monico in New Orleans and it is to DIE FOR!!! My next goal is to go to the Lady & Sons in Savannah.