haha! yes i do cook at home...mostly its been me whose been the cook ever since about 4 years ago...so i do cook plenty but its always just whats available which is not very many vegitables and stuff...mainly meats and canned foods like raviolies and stuff my dad buys the foods and hes a carnivour so yeah of course so is the rest of my family except my mom but she doesnt live with us so yeah. so mostly its marinades for meats that are cooked or just plain meat cooked as is and then put red wine viniger and soy sauce and some seasonings on it...but its still good....i usually will try things I've never cooked before and 9 times out of 10 it works out soo good so yeah ....and i get 7 hours 5 days a week of cooking experience at the college only 6 of which are actuall hands on because we also have theory class first thing in the morning to learn why we use the ingredients we use and how they effect stuff....kinda like a science I'm noticing but its cool. so yeah plenty of experience just....feels like the same thing lots of times...but this school i feel like doesnt have anything except basics to offer but of course Basics you have to master before you can master everything else so i guess its good but i feel like i have the potential to learn and DO so much more....and im only partially satisfied...haha im not sure if i will ever be fully satisfied because i want to learn it all...every tecnique every ingredient every aspect of this field and it will take a lifetime to fulfill that constant want and need to learn...but i love it all the same

Welcome to the forum Chef LG

I see a lot in your posts. What does that mean :confused:

its supose to be squinting eyes closed the X and then a big grin which is the D
so together its like a big smile...thanks for the welcome haha!

Chef LG- I love your interest, attitude and PASSION.

Just reading your words makes me smile big!

And you are absolutely correct- one NEVER stops learning in the kitchen. Even the most talented, most accomplished chefs and cooks are nuthin' but washed-up has-beens if they ever start to think they know all there is to learn.

In Mario Battali's PBS series on food in Spain one of the aspects I loved most was how this world-renowned celebrity chef would enter the modest ramshackle shanty kitchens of little old Spanish peasant ladies and ask them to teach him this or that. He was totally respectful of their experience on this earth- in their kitchens & gardens & animal-lots.

And no matter how high one rises in this world, keeping humble and down-to-earth and realistic in the security of our knowledge- and in our drive to keep learning from others- and not to harbor false-pride that prevents us from thinking we have something to learn from the humblest of souls... Well, I think that's what draws every single one of us to food- the learning, the experiencing...the JOY is ever-new, ever-fresh and ever-inspiring!

Even the experienced elders in the kitchen are at times infants, too!