Hello Everyone, So I am new to this forum and excited to learn new ideas from everyone. My journey in the culinary industry has been an interesting one. Started out at the age of 16 at a fast food pizza joint, then joined the Air Force as a cook, separated from the AF and went to Le Cordon Bleu. After that I started a job as a breakfast cook at a hotel which I did not enjoy. Then moved to a resort hotel that had 5 restaurants. I enjoyed this job but it wasn't the quick paced, high volume restaurant that I was looking for. I now relocated to Seattle and found a job that I love and I am doing very well in. I can work every station on the line (broiler, fryer, middle, saute, pasta, etc) However I am looking for some advice to become a better line cook. Maybe some advice in creativity, techniques or anything that can make me a better cook. I am hoping to move up the chain and become a lead on the line but I know I have a lot of learning to do before that happens. I also have a problem with thinking that I am not good enough and EVERYONE is better than me which makes me think that I don't have a chance in moving up the chain. I know this is a personal issue but if anyone has any guidance it would be greatly appreciated. Thanks for listening and I look forward hearing from everyone.