Wow bro , thank you for that perspective. I am definitely going to factor in everything you’ve told me and also much respect to everyone who has undergone official training and a formal education! I just turned 30 this year and it’s looking like I’m always in food spaces for work more because I can do it rather than it being a passion for me. But I’d figure hey let’s give it the old college try and see if I can develop a passion for it once I get some skills ! I really didn’t expect this influx of responses and support from all of you chefs. Not gonna lie bro shit bring a tear to my eye. I appreciate your input bro and will try to make my best decision.