I could not really ask for a better profession right now, being a chef is a great thing, part rock star, mixed with Latin lover, meets temperamental artist, hint of class clown, with a smig of scientist, and dash of humble servant. In an interview for a TV Show I was asked along with the other chefs, “What makes a Great Chef?” You got a lot of the stock standard answers, but when they got to me I said one thing “Broad Shoulders.” At any given time you are or doing the plumbing, valet, cooking, dishwasher, waiter, checking in orders, dealing with guest, and crunching numbers. A Kind of all around guy that everyone goes to, but this is not why I do it, and it is not all about the cooking either. SEASONS!

I love the seasons, and the changes and excitement it brings to an everyday grueling but loving job. From new harvest olive oil in December to strawberries in the summer the months that seem to weave together all have their own individual personality. Each month brings something to the table that the last month did not, and that next month can’t. I am a strong believer that there are 12 seasons in a year. Us as chefs should revel in what mother nature can offer us, and use fresh, local, unadulterated products that are there to brighten our souls and help us create something that the guest will come back for, even if it wont be there in a month.

Life as well brings us change, working on abroad there is constant change, people come and go, and when people come back they are different. This is a great thing, for if we try to be stagnant and not grow, we become content, and this is the worst thing for a chef, to be content to not want to be better or the best. To try and strive for an unattainable goal of perfection.

Seasons come and go, so do loved ones and friends, but as something is not longer available on the table, next month will bring something better, or different.