Well, I had "waiter" in the uniform category too. So, chef would be in that category. Honestly, didn't know we had any actual chefs on here. Cooks, i could see, but not trained chefs. Congrats. Pretty cool job, IMO, that I always wished I had the ability to do. There are perks, but you had better REALLY enjoy cooking or you will be miserable. It is a serious commitment while making [expletive] money for the first several years. I don't love cooking now. But I think it's because I'm not very good at it. I do love the grill, and I'm working on getting better at that. But I love the thought of being responsible for some amazing food at my own restaurant. Bobby Flay may be my hero. I've been cooking professionally for 20 years and in New Orleans for 15. My 2 heroes are Rick Bayless and a much lesser known guy in Bill Smith. OMC may have heard of him since he has MS roots. He brings rural Southern cooking to restaurants with fine dining skill. It's very approachable, unpretentious yet awesome food, done REALLY well. http://www.crookscorner.com/smith.htm Where are you chefing at these days?