Part one…

Chefs are a strange breed, an entity all their own, people that aren’t chefs just cannot comprehend what it takes to live this life and do this job, I’m not implying its brain surgery or hard manual labour, but it’s enough of a mix that I’d say few people could survive the work and the lifestyle...a lot of chefs can’t survive it... It’s the mix of constant movement and constant thinking, keeping 3 steps ahead of yourself at all times and being aware of every detail of the chaos around you... it’s all about the attitude in this business of ours, being able to keep the mind and body in harmony… kill one and the other quickly follows suit, the battle never ceases... And since you’re only fighting yourself, losing isn’t an option... You can teach someone to cook but you can’t teach them how to be a chef, it takes evolution, the mind and body have to alter themselves to fit the situation, adapt to the environment, it’s Darwin’s survival of the fittest at its finest in micro-scale, the kitchen is a heady brew of just the right elements to trigger new life, a hot humid jungle with lots of strange creatures and danger everywhere... So to survive you have to be on the ball, ready for anything, have endurance and a supple mind... You need to think quick, act quick, move quick for hour after hour with very little rest or sleep to fuel the body...