It is important to have an appreciative audience. I suppose I could
cook at a nursing home and make the vat of green stuff and the vat of
brown stuff, but what's in it for me?

I'm 50+, out of work a mile from Detroit. Looking at the community
college culinary programs. Sure, there are things I could learn,
mostly about business and portion contol and management, maybe some
cookinig stuff. Then I look at the meals I throw together at home, in
a hurry, on an off night, without a grocery run, maybe with a couple
of drinks - and then I see fat people with carts loaded with Lean
Cuisine . I don't understand how other people eat. Cooking isn't my
problem; getting into the paid game is.

B