Hi! I am a Chicago-based career changer with lots of motivation and no professional kitchen experience. I'm a 34 year old, male, ex-white collar business professional. I'm an enthusiastic home cook with a growing repertoire (about 60 dishes). They don't always turn out to be restaurant caliber but I don't let that wreck my mood because practice makes perfect. That's the sort of entry-level position I'm seeking: one that will let me get my hands dirty right away - even if it's as a dishwasher at first. I'm hoping that if I put my nose to the grindstone in the right kithcen it will pay off in terms of improved technique and expanded knowledge. I have many questions but I will hold them until I re-read the posts to avoid duplication. Does anyone know of a thread that has a mock interview for an entry level kitchen job? I would like to test some comments on real chefs and see if I'll be laughed out of the interview.