Hi everyone! I have loved reading ChefTalk threads for a while, but did not know I could join unless I was a professional chef. I just graduated from the ICC (formerly the French Culinary Inst) in New York, and I am about to start my masters program at Boston University (Gastronomy), so I will be leaning on the community for support and answers. Although I am a new grad, I have been cooking and baking for a while. Originally from Chicago, I worked as a firefighter for 16 years, and I was the firehouse cook for 11 years. I have been cooking and baking as a personal cook for years, then at the age of 47, I took the plunge and went to school. I have no regrets, I learned so much and will continue to learn. In advance, thank you for all your help. I am going to need it!