Well, the main difference between you and my sister (aside from jobs) is that she was actually trained by a professional chef as a teenager. I mean, she started work in a kitchen at a local (formerly 5-star) restaurant at 15. She started as a dishwasher, then moved onto cook under the mentorship of a man who (in turn) trained alongside Wolfgang Puck and Emeril Lagasse (sp?). I mean, the man was amazingly talented and kept the place packed every night for almost five years before she even started there. Several years ago, he wised up after the owners were threatening cuts (realizing his talents were being wasted at the restaurant), quit, and then went on to open his own restaurant in the southern part of the state. Eventually, my sister lost her job at the restaurant, got on unemployment for awhile, picked up another job at a different restaurant, eventually lost that one after the place closed, went back on unemployment, picked up a cash job waitressing at a small bar, got a new job at the second restaurant's other café, and inevitably got a third (simultaneous) job at the sports bar she currently works at. About a year ago, she quit the one job at the other restaurant and (earlier this spring) dropped the cash job because she was getting frustrated with the owner's nasty attitude. Now she works full-time at the sports bar, and (after some drama with the bartenders and former managers) got several raises and promoted to kitchen head/manager. As arduous as her working trek sounds, it ultimately paid off a lot.