Having spent many weeks in the wee hours of night lurking in the professional forums, I finally jumped on a chance to participate here on ChefTalk. Just wanted to first thank all of the members on the largely informative and often entertaining feedback provided within the forum and secondly say hello. I've been cooking professionally since the tender age of 16, and with a brief stint away from the culinary world while pursuing a few opportunities have returned to my place behind the stove here in Buffalo, NY. Having spent my professional career in Buffalo, Wilmington DE, Philadelphia PA and New Orleans my culinary influences haven't exactly been traditional. Always looking for new ideas, insight and experiences from other culinary professionals I look forward to participating in this culinary environment.