One of the most important items in any cook's career is the notebook that captures what s/he learns. It's the crappy notebook that has caked-on flour and grease stains all over it. In your first year as a cook, you learn which ink will withstand these stains and which won't. I had some great recipes that vanished into oblivion because of duck confit.... I would like to start a discussion about how you, as a professional cook, organise your information. Are you organised at all? Do you have a jumble of recipes that were written as you acquired them? Do you save them on your computer? I have a booklet or two or three for every restaurant I've ever worked in. I have tried to recopy my recipes in proper notebooks that I keep at home. I have a book for meats, one for veg, for pastry etc. Except I haven't been very assiduous in upkeeping them, which is a shame because as time goes by, you lose a lot of information that you didn't realize you had. My day to day is in two parts: the first half is for recipes, chef menus etc. The second half (I work back to front) is for daily prep lists. What does your book look like?