I've been in kitchens less that a year, but became kitchen manager at my current restaurant after about a month of cooking on the line (we are a small 4 man cooking staff). I'm a hard worker and quick learner and picked up the menu and prep quickly and am eager to learn beyond the scope of my current position. On the flip-side I love where I am and understand its important to build a resume and am committed to staying put for some time. I am curious what resources chefs here have used for self-study or what the process would be to find an apprenticeship in addition to working full time. Would it be too presumptuous to contact local chefs (or butcher) that I admire and ask if there are opportunities to come in and prep/sit in on the line/whatever they would have me do? I am open to any recommendations for resources, books, classes, ideas you may have. What skills do you wish you had earlier in your careers? Thanks.