Hi. My name is Rocky and I'm new to the industry. I've always been a cubicle nerd, but decided it was high time that I leave the horribly structured company I was with for 2 years and pursue something I could learn more about and enjoy. Well. a recent visit to Miami sparked my love for cooking again, as I tried many different cultural dishes and met so many different people. Let me reiterate.. I don't just love to cook! It's one of my greatest passions! When I'm cooking, it allows me share my service and my love through the food.. and the recipients are (almost) always grateful for my efforts. Money means little to me right now, I know that we must all crawl before we walk, when entering a new field. With a formidable resume and nice appearance and attitude, I was able to wow the kitchen manager and staff at a local upscale tex/mex joint and they gave me a shot! Since then, I've done some cooking, alot of cleaning, and getting my bearings in that kitchen and the kitchen of our sister restaurant just around the corner. Friday night I'll be on a fry station and I know it's relatively simple work, but this restaurant is VERY popular. I'm thinking it will be beneficial for me to go in a few hours early to take notes and study the basic operations and learn where all of my cold storage items are. Just one thread on this site ( found via google ) helped me understand where I need to start in getting a grip on this new job. Thanks to cheftalk.com for being such a help! Anyway, nice to meet you all and I look forward to more discussions!