I trained as a chef learning knife skills was the best part also learning how to cater for lots and lots of people.I was lucky to be bought up with different types of food so combining what I learnt at college makes it safer in the kitchen .Met someone who was taught to be a chef he cant think of changing recipes in fact the head chef threw away 40 sides of salmon because someone over salted the gravlax he did have 24 hours to rescue it .Amateurs would never have done any of those mistakes to start with they don't teach the taste  taste and taste again principle anymore .

     Fiona