Would you believe that is what our lives moulded us into? it is what gives us the unreal stamina to do this for most of the day... Would you believe that our drive comes from unpretentious competition in our "battlefield"? This is the truth, and this is what is easy for us, it's what let's us experience a sense of understanding, more than anyone other than a fellow cook or chef, or a hard working local farmer will ever come to realise. It's easy to lose trust and be forgotten, but this talent we have been provided will develop more and more.. this stage we have will always be there. As much as there is a sense of accomplishment at the end of a busy lunch or dinner service, there will always be more drive to perfect our mistakes. This is an unstoppable passion, and every cook should  learn to appreciate it for what it is. We may seem like soldier's in the kitchen but there's an underlying personality within every artist that we have an urge to express. On the humorous side, its no surprise that us Chef's have one of the worst divorce rates. Learning to appreciate the hard work of making food possible, from farmer to plate,  will give you a better sense of the perception of a true chef, you don't always know exactly what's going on back there when your sitting down to eat.

For every cook or server that may read this and begin to even start doubting the above, i'm sorry but your probably not in it for what it is, either that or last night was your first shift in the industry. Arguably, even though hospitality/travel and tourism is the biggest and fastest growing sector in the World, it has taken its turns through technological innovation where customer service as a whole is being changed before our eyes. But for every food network addict that takes away skill but not passion, it's just isn't the same when the cameras are not rolling. Then what is it that really gets us exited to move on to bend the capabilities of our talent? ...its the smile,  and the emotions you feel when you experience what we on the other side don't always get to see. It's the experience that you're having at a time that we are probably swamped trying to run a busy service, so enjoy it for what it is, and don't overlook what great dedication goes into fueling our industry. It's the connection of your emotions and our stress which the "adrenaline junkies" in us crave, that makes our experiences in the hectic kitchen and the much calmer, much more well mannered dining room unified. It's what connects you paying your bill, to us feeling a sense of accomplishment after taking a beating in the kitchen. It's what let's us wake up the next day and think of how we can amuse, or excite another's emotions through the only thing we know how to do, our gift, our talent, the art of gastronomy. You may walk away from this thinking that it's not a joke to take an artist for granted, but just understand the concept of this being a life driven purpose. That appreciation should always be given to every chef, every cook, and every farmer out there.  The logistics of what we do behind those swinging doors, and what you experience in the dining room, although in separate motives and experiences, truly does come together. To me, and for every person in this industry that is dedicated to what we do and just that, it's called ... passion.