Hi. I'm a professional cook. I went to chef school back in the 90's, but I really do not think of myself as a chef. There are so many people willing to tell me what it is that makes someone a chef, from being able to make something from nothing, to supervising a large kitchen full of cooks. I remember once when I was younger, seeing a certificate that someone got for graduating from the cooking school at a technical college, and saying, Why would anyone want to do that for a living?. Funny how stuff like that works. I ended up graduating from the school that came from those humble beginnings. If you want to hear the Gods laugh, tell them your plans, right? I am a technician. I know how to prepare food properly, and make it taste good. I enjoy cooking for friends and family, but the last thing I really ever want to do is own my own restaurant. I originally wanted to own a bed and breakfast, but now, it is just something I do for a living. It allows a fairly flexible schedule, if you never want to have weekends or nights free, hehehe. My ideal cooking job has been working on a number of scientific research ships for almost six years, the lion's share of that was in the Bering Sea. My main pet peeve as far as food is concerned is people that assume that just because they send a dish back to the kitchen, if something is wrong, that the cooks will do something to the food. I find this professionally, and personally reprehensible. When I prepare food for you, you are putting your trust in me.