I am genuinely grateful that the American public now has ever increasing exposure to what some would term "better living" in food and drink, and I understand that I in turn fare a better chance at being able to continue to make a living cooking as a result of this heightened awareness. Yet, to use the word chef to describe many of our current food personalities of now is at best a touch misleading. The satisfaction of my work, is simply that, the work. It is born out of a desperate need to please, to make people happy, and it is most fulfilled by being by a cutting board or a stove. And if I happen to educate others, change public policy, attract media attention, garner accolades, hock canned soup, or become a better writer by (ahem) writing a psuedo informative blog, great. But I'm still just in it for the food.