The life of a cook was attractive to me first as a lifestyle, before the cooking itself became the reason that I work as a cook. Wary of mainstream society and culture in my early teens, I became increasingly interested in spending my time away from school and conventional social activities. I entered the restaurant industry at 15, and became enamoured with the anti-social, swash buckling pirate-like delinquency of the people that inhabited the kitchen. Late nights, punk rock, cigarettes and bad behavior were the primary motivating factors in my early professional decisions. Over time, I developed a deep appreciation for the craft of my profession, and a real love for cooking that currently fuels my reason to work as I do. I am not alone in this type of origin story, and I often meet other chefs with similar beginnings.