I'm a 21 year old line cook I've worked my way around this small town and am now in what I think is far and away the best place in town. I'm doing alright I guess. I can run any station there, I can handle all the prep, and my food all comes out identical to chef's. I eventually want to move up to one of the big culinary scenes (new york, san fran, chicago) so for those of you that are already there, what should I be doing to get ready for that? What do you guys wish you had done as young people to make you better chefs and sous?