Fueled by consumerism and the media, cooks today see becoming a chef as a gateway to becoming a celebrity. Sadly, many times they lack the knowledge of some basic kitchen fundamentals. Those who began just a decade or so before understand their kitchen, their farmers, technique and ingredients; they understand what it takes to run a restaurant; to put together a menu and to clock long, unforgiving hours on their feet. Before these chefs became “celebrity chefs” they were just darn good chefs. So remember to spend that extra time with your staff, because every cook that walks into your kitchen is our next generation of chefs; they are the future of our food.