gsyarber,

Thank you for the kind words. It comes with many years of experience
and having a deep passion for the craft. driven by commitment, dedication
focus and drive. I used to be a Chef instructor at Le Cordon Bleu and
would tell my students "you must have love, passion and most of all
fun at your job because if you don't this industry will chew you
up and spit you out and start all over again, the way a cow regurgitates
it's cud". Be prepared for battle everyday. For every day poses a new
set of real life scenarios to deal with in a chaotic environment.
Second to second adaptation is one of the key elements of survival
in this new refined and highly skilled industry. Your sharpening the saw
every day you come to work. It's all about "Who moved my Cheese"
Great book! When you master the craft, you become a craftsman.
And the stress becomes obsolete. We are a rear breed and we
multitask on average twenty to thirty things at once depending on the
seasons. Not uncommon. It then becomes a part of a chefs DNA.

Thanks again for the kind words.

Regards,

JAX