^ rofl. i was a hardware IT for a good year and a half.

somedays i have to swap out motherboards and components for a shitload of computers and re-image all of them!

then other days, i just have to replace a mouse and keyboard, [&o]

Well go afetr your dreams, let us know when the restraunt is open so we can start having GTG's there.

Hey Randy,

Have we decided on a final date, time and place for this weekend?

how about every sunday....

^LOL.

Sorry guys, I've been busy the whole entire day and didn't have time to log on.

Anyway, if you guys are down, we can do it this Sunday (May 4th).
I don't know how many of you guys will be down for this as it is a short notice but I wouldn't mind having breakfast with couple of the Audi family members.

Let's go try NBC in Monterey Park.
NBC Seafood Restaurant: 404 S. Atlantic Blvd., Monterey Park, CA 91754.

What do you guys say 10 o'clock?

first of all.... how old are you Wayne?

as for the cooking thing, this is what i tell a lot of people that thinks of even going to culinary school

1) liking to cook at home is different than cooking in restaurants, i'd tell you stories, but i'd fill up books just talking about it, luckly, other famous chefs has already done it, so i'll name a few books that you SHOULD read before you think further into getting into this career, first book is Kitchen Confidential by Anthony Bourdain, tells how ruthless life is in the professional kitchen. Second book is Letters to a Young Chef by Daniel Boulud (my former boss/chef) and still my idol. he pretty much tells you straight out what is takes to make it in this career, there are other books, but seems like these two books are the most dramatic eye openers for young.....new chefs.

2) Culinary schools will only help you learn the basics of cooking, you'll learn A LOT more in the field. if you like, i suggest working as an intern/stage/work-for-free in a high volume or high end kitchen/restaurant for a week, trust me, ALL restaurants would LOVE to have extra free help. if you see yourself doing this day in, day out, 10-16 hours a day, 5-7 days a week for the first few years, then you can keep thinking to get into this career. and most cooks i've known, they've pretty much just lost their passion for food after a year of doing this stuff, so they simply jus disappear from this life.

3) Statistics on this career, 10% of culinary grads actually finish their first year of working in restaurants after graduation, the other 90% find it's too hard, tiring, too much work for too little money, so they end up going back to college or go back to theier previous careers. only 2 out of 24 our my graduating class of 2002 still works in this industry, me being one of them, the other (Eric Gordon) just opened his restaurant here in LA this year, I'm planning on giving him and his place a visit soon, maybe i'll bring a few of you out. ok, back to my point, 9 out of 10 restaurants fail in their first year of opening.

so if money drives you, i suggest not going into this career, but if it's the passion for food and making others happy by giving them good food, and knowing that that passion will NEVER go away, then i say go for it, give it a try.

damn that was a long lecture

Nam,

I'll be 24 this november. As far as the whole cooking thing goes, i understand how hard it is to work in a restaurant. My family has owned/partnered in a restaurant or two and i've seen how grueling it can be... but my goals are to open/own restaurants and manage them, not slave myself away in the kitchen. I understand culinary school teaches you the basics, but its the basics that i need to learn before i can step up in the world.

Same **** dude, we have a huge fridge fulll of stuff we served from the day before, and its reheated.

I've seen it for 9 months now. Thats how its done where I am, mexican restaurants are probably done different than other ones.

Its definitely not "left overs" in the true meaning of the word.

But i also always say..... go after your dreams and passions, cause that's what should drive you......besides your Audi........ and don't listen to ANYBODY that shoots you down.......people like that fuels me even more to push forward and keep going so i can shove it back in their face........ i'm working towards that goal also, hopefully by the time i'm 30 or so

oh btw, sundays sounds good to mee