[Rochard]

When I was a kid in high school I wanted to a chef. Really.

One of my first jobs was working at a restaurant. I was a cook, cashier, watier, and ran the catering service. The head cook there was an older man; He was paid good money, worked long hours, and clearly enjoyed his job.

The high school I attended had vocational program where students ran a restaurant open to the public right out of the high school. My goal was to do this for four years, and then join the Marines as a cook, and then attend Culinary Arts Institute in San Francisco.

I ended up leaving the high school I was in and after a quick stint in Montreal I ended up in a school that didn't have a culinary program, and when I landed in the Marines I was infrantry and not a cook.

What were your dreams and goals, and how close did you come to making them happen?