Greetings one and all! My name's Mike and I'm from England. I've been browsing the site for quite some time now having taken an interest in cooking not too long ago and I finally decided to join up. I'm still undecided on whether or not to train to eventually become a chef or not yet. I've been unemployed for a while now and I've put on a fair bit of weight, so I'm self-concious about sweating like a pig in the kitchen! I don't mind hard work and I prefer starting from the bottom and proving my salt, so that's not an issue, but I guess I'll have to see how things go. I've mostly been looking at sushi because of the presentation factor never ceases to amaze me. I've tried looking around the internet for pertinent information on becoming a sushi chef, but solid information is few and far between. Some people have said to get a solid culinary background first whereas others have said to approach restaurants, hope they like my personal attributes and mindset and maybe start at the bottom as an apprentice. Anyway, look forward to meeting you all in conversation and I'm sure I'll learn a lot -- There are a lot of knowledgeable people here! Off to look at the knife reviews! Mike.