Ive been on the line for going on 6 years. I graduated film school right as the writer strike happened and couldn't get a job that paid more then $75 a day (14 hour days on set). So I got a job as a dishwasher in a well known nightclub in Hollywood. I moved my way onto the line after a cook called in 'sick'. I found my passion. Since then I have catered private events for celebrity charities, done a St. Patricks Day weekend at an Irish pub (we actually slept in the kitchen and worked 12 hours for 3 days), and have been on a tv show with Coolio for his cooking show (what a travisty). What Im getting at is what steps do I need to do to get 'off' the line and work my way up. I know I'm relatively new in kitchen standards, but how does one become a chef, sous chef or kitchen manager without any culinary schooling. Is it realistic that I will stop being a grunt and actually command a crew of my own? I have the chops and the desire but not all the know-how.