A few months ago, I submitted an application to Stephan Pyles' new restaurant, called Stephan Pyles. He's one of the few nationally (perhaps even internationally) recognized chefs in Dallas. He had a cooking show on PBS long before the Food Network, and is known by foodie and non-foodie alike.
To make a long story short, I took a job with Stephan at the beginning of February and couldn't be happier. I work at the Tapas and Ceviche bar. My cooking surface is a cranky wood burning oven, and I cook in front of people, interact with them even.
Last week, I even got a tip. Not a "wear galoshes in the rain" tip but a guy palmed me a bill. Very nice.