I am personally at a crossroads in life, I am a chef at a hotel and convention center with a full service restaurant. That being said it is only a 100 room hotel in a small town (12000 people)so some of my skills are pretty much a waste since most customers are set in there ways and dont care to try anything new! So I said to myself give them what they want just do it better than it has been done before. Hand made products fresher produce, better quality item at reasonable prices. Which is working well we have drummed up some great buisness. So what is the problem? It must be ego or pride, I feel like less of a chef, preparing simple foods instead of fine dining menus. Someday I will move to the real world but not yet I moved back only for family issues. I guess I wonder if I am the only one who thinks to be a greaat chef you have to be a CIA grad and work in a upscale white tablecloth place?? Hey thx evrybody for listing to the whiny rant!