Hi, I'm Georgette, a culinary graduate, writer and former food editor. After graduating from culinary school and completing my internships, I returned to writing for awhile, but tired of sitting at a desk all day. I have been working at a federal military hospital for about four months. We rotate stations, so sometimes I do short order in the cafeteria and other times I cook in the back for patients and the main cafeteria line. As the only woman cook, and someone who is (ahem) mature and barely 5' tall, I am finding the work very challenging. Heavy lifting and workload, high-testosterone atmosphere, some co-workers unfamiliar with sanitation and safety practices who refuse to take suggestions from the newbie, and young NCO superiors with no professional cooking experience ... well, those are a few of the challenges. On the other hand, uniforms provided, free parking and lunch, health benefits, mastering a challenge, and camaraderie with others, those are the parts I love. I have lots of questions and look forward to getting some feedback from those more experienced.