I set the standard for excellence in any kitchen I'm committed to “I am, the top of my field!” Regardless of what you may see on television, the reality of a career chef/cook or B.O.H personal, is a harsh and thankless carrear, if you don't mind working long hours for low pay for at least the first 20 years then this is a labor of love and can be very rewarding. Cooking ends up being less then 20% of your 70 hour work week to those who get it, However very competent and knowledgeable my culinary classmates where, I cant think of a single one that I would willingly choose to be by my side for a 12 hour, 16,000$ day of complete high pace non stop organized chaos that you barely make it through without collapsing or punching someone. Most were not built for that kind of work. I am not a “culinarian” or a “foodie,” I am not a bogus backyard “Grill-master” or a weekend chili “worrier" I don't get 12 hours to make four plates, I do 20 in fifteen minutes all masterpieces, i don't spend my free time looking up pictures of food nor do I watch the food network for recipe ideas if i have just one bit of advice for people just starting out it would be "DON"T" there are a million other jobs that are easier and pay more The United states has absolutely no respect for the culinary field but we still have a social responsibility not to make people sick and to preform with dignity and a sense of honor. In closing cooperate America is what is holding the American Chef back until we stop the cooperate supply line of premade overproduced food w are always going to be inferior to the European blowhards.

I am a cook.