I landed in Seattle last week and after a dawn run through Ballard Farmers Market — spot prawns gone by 9, chanterelles priced like gold — a Fremont sous told me most kitchens here want fish butchery and fermentation chops, with lots of trails unpaid and prep starting around $20–22/hr. I’m job hunting hard and want to close gaps quickly: which courses carry weight with hiring chefs here — Seafood HACCP at Seattle Central College, any reputable koji/fermentation labs, or something else? If the market’s tilting plant-forward with PNW sourcing, would you prioritize koji and veg charcuterie, or sharpen pastry to stand out?