Greetings. I am both new here, and some-what new to the world of the culinary arts. I have apprenticed under a chef (a graduate of Le Cordon Bleu in Boston, MA) for the last three years and am working on gaining more experience in a professional kitchen. I have been able to learn a lot from my friend, and teacher/mentor, but I know I still have many things to learn as I progress in this fun profession. I hope that I will be able to learn much from the people here, and at some point be able to contribute to this forum as well.