Hey everyone, Stumbled upon this forum surfing on food a few weeks ago. You guys have already helped me without me asking a question so I thought I should register. I've been working in kitchens since 19 years old, starting baking pizzas and mostly cooking very basic food, then everything from dishes to serving guests. I always thought about what else I'd want to work with, and have a million ideas, but still I'm here at 28. I guess I'm just a dreamer, but since going to culinary school 4 years ago I realised how my overall philosophy on life actually can be reflected in cooking. What a great revelation, now to figure out how to keep the hours not getting out of hand and I might just stay in the business for the whole show. My ideal would be to be able to have work more like a hobby, and hobby more like work. Hobby being something other than cooking, although I still love to cook at home. Anyway the situation I'm in now is, I'm from Sweden now living in Singapore about to take a new job as head chef in a small shophouse that will serve "western" food. This in my experience here can mean anything, and very much fusion. I'm given alot of freedom because the owner doesn't have alot of knowledge about actual european, scandinavian and american food. So, new country without any seasons, newly opened restaurant where I get to choose my equipment, oh and my highest position have been chef de partie in the past. So a bit nervous but also feeling like I'm given a great opportunity here to finally prove to myself that I can handle being responsible for a whole kitchen. Ok enough rambling for now. Are you guys all american btw? I'm only used to swedish seasons, so any tips on what works here in tropical climates would be great.