Hello,
I've finally taken the plunge and signed up to this website after being something of a lurker for quite a while.
I've spent most of my adult life in the hotel/restaurant business, working mainly in the kitchen. I've always had an interest in pastry/desserts but I never seemed to have had the opportunity to work in the pastry section. Then, in 2011 I enrolled on a patisserie course at Le Cordon Bleu in London which opened my eyes to the wonderful world of desserts, boulangerie, viennoiserie, patisserie, chocolate and sugar work, etc. We didn't touch on sourdough breads at LCB, for some reason, and it was by finding the excellent tutorials and recipes on this site that prompted me to sign up.
My move from the"Dark Side" 
and into the light, so to speak, is something which I'd recommend to everyone.
Best wishes, all.
Andy.