If you already have a degree in financial planning, you probably have all of the basics along with economics and accounting. If there is one near, how about a 2nd degree in hospitality management from a university with an intern program that will help get you in the door? They will teach you to cook, along with classes in restaurant operations for probably less money and in about the same amount of time. Another suggestion would be to subscribe to rouxbe.com cooking school. If you plan on opening your own place, check out the websites for just about any grocery brand you buy (Tyson, French's, Mission, Idaho Potato, Kraft etc.) If there is a foodservice tab, it is there specifically to help restaurant owners. Whatever you choose, go for it and good luck!!

Thank you! I looked at their website; the menu is huge!! We will most definitely go there; it looks like a place where we could eat everyday and always have something new. Thanks again!

We have a die-hard Pittsburgh fan friend that is going crazy with his party plans and can't wait for the Super Bowl. He's planning on having a build-your-own mini Primanti Bros sandwich bar in the same fashion as build your own tacos etc. It should be fun. Me being a Dallas fan, Go Packers!

Another nod for Mrs. Wilkes, bareneed said it well. Don't expect a table to yourself; it is part of the charm. There is a Five Guys there too if you have not tried them and I would definitely stop in for the chicken livers at Vic's on the River.

www.winecountrygiftbaskets.com

Not all baskets have wine and they have a nice selection of baskets depending on what you want to spend. I sent my brother a basket when he received his MBA and both he and his wife loved it and now order from them too.
Also, Collin Street Bakery in Corsicana, TX ships fabulous fruitcakes and pies and have been in business since 1896. I'm not a fruitcake devotee but would be all too happy if someone sent me one of theirs. They are that good.

www.collinstreet.com

The labeling of every small burger creation as a 'slider'.... crab cake sliders, chicken sliders, beef sliders with radicchio, heirloom tomato, cippoline onion and oh yeah, the housemade sauce.

Re: # 7 My Mom always placed finely chopped onion and celery into the cavity of the bird and then poured the cooked veggies and drippings into the dressing and gravy. Yum.

Aaaaahhhh boudin!! The casing is one of the best parts!! I broil links until the casing is brown and crispy on the outside and the inside is hot and wonderful. I don't know too many, if any, that scrap the casing either. My brother and I have made boudin from scratch and we used the cleaned intestines purchased from the butcher. Maybe boiling or steaming the links gives that balloon feeling, not sure since I haven't eaten it that way. Thanks for the tip on what looks like a great store to visit with a huge cooler!! I have already visited their website and it looks as great as this article described.
Zummo's brand boudain in the grocery store is good too (they spell it boudain) when you need a boudin fix....I have some in the freezer, so thanks SE, it's boudain for dinner!

A gorgeous tray of assorted fruits (grapes, sliced apples etc), cheeses, nuts, chocolate, olive oil for dipping, great crusty breads and the best champagne or wine you can afford. It doesn't matter whether it's 3, 10 or 30; anniversaries are always special. The tray can be prepared easily in advance and you can dine throughout the game without having to watch the stove or grill. Congratulations!

I love these ideas except the ketchup, jam and salmon (sorry). I make mine lots of different ways too. Simple and great comfort sandwich to most of us........but I was surprised when I visited my 88 year old Auntie M a couple of weeks ago in the Care Center - they brought her the condensed tomato soup (she doesn't care for - too sweet) for lunch and a sandwich. In her thick Czech accent she said 'they brot me saunwich' (roll the r's and act a little surprised) 'aund it had cheese in it. Aund, the bread,... it was toasted aund.... (nodding her head), aund it was good. It is never too late for grilled cheese! Love her. Thanks for letting me share!!

I, too, looked into culinary school and the cost was same as said here many times - outrageous!! I have exited the healthcare field after 30 years. I learned that I can earn a degree in hospitality management from a reputable state university for about the same amount of time and less money with management internship and 95% placement rate. I don't know all aspects of cooking but I can put many great meals on the table with my own spin...I would like to keep that part fun and if I need to enter the professional kitchen from time to time, I can do that too. After healthcare..., the sanitation, hours, weekends etc is a no-brainer. Some may think it a shame to say but it would be nice to run a business and witness people expecting to pay the bill and not demanding courtesy and write-offs when they clearly have the means. I agree with the comments posted about working in a kitchen or restaurant before making the commitment to culinary school; that is also a requirement of the university that must be fulfilled before a partnered hospitality internship is granted.

If you visit Fort Worth, Texas, do NOT go to Joe T Garcia's unless you want a margarita high. Certainly, the patio is beautiful and this place is boasted and toasted in every freaking tourist must-see magazine. It is embarassing. The food is crap. Drink there if you want to but eat somewhere else. If SE had a GreaseHole column; Joe T's could be the poster child.