Hello everyone, this is my first post and first thread. I am a line cook, and I have been for 18 months, 3 of which I have been on the hot line, and I am trying to decide between staying at my current job or moving to a new place that has offered. Both places have excellent reputations, but one gives me the opportunity to explore more advanced cooking techniques and cross-train in pastry while the other keeps me on the line during busier services and will eventually improve my hand speed. My question is for the more experienced chefs out there: Is it better to develop and emphasize technique or hand speed? Thanks everyone.