I began a professional culinary career at age 16. My mother had just passed away and working in a kitchen filled out the void I was experiencing. Subsequently I rose through the ranks to many prestigious chef positions until my decision to teach five years ago. Many lessons learned in the kitchen translate across my new challenge working with students, especially sharing and working together. In this artcle corporations are cluing in to these valuable aspects of working to make a meal.

It's true what is said; If you can't stand the heat, stay out of the kitchen!
http://www.nytimes.com/2007/01/13/bu...rssnyt&emc=rss