I'm absorbing it via osmosis.

To answer your question above. I was raise here in the states, my family, a farming family, coming from Germany, raised me to follow in thier steps.

The farm is a sustainable agriculture farm, organic before organic was freaking fashionable. I learned to appreciate the preparation for planting, the entire process of planting and growing, the harvesting and the cycles that transpire throughout the year. I learned how to preserve foods for winter in the cellars, by both grandmothers and how to feel dozens of people at a time for a family meal. Our cattle were the most beautiful, healthy and tasty animals you've ever had, aside from maybe Kobe beef that is popular today (but that has it's own unique qualities and is a little silly and frivolous).

I only pray that we never get to that Jetsons style of cuisine where we just pop in a tablet. I'll take a day slaving away in a sweltering kitchen anyday just to enjoy something that I can taste the pride in and know was made with tradition and handcrafted to be as visually appealing as it is brilliant on the palete.

There is something to be said though for the schools. Once in a while they turn out a few people who genuinely don't get all cocky afterwards, rather, they still come out bright eyed and eager to learn more, but also have a little bith of background to carry with them.

My cousin though, she went through CIA, cried almost every day of it, and came home to take the helm as Executive Chef only to sit at the desk and fret over the business end of it all. I don't see the point in going from no practical experience, to running the show right off the bat.

Hmm, some of that may sound confusing, pardon my random though, lol.