I know it's a really random topic but a fair share of chefs (who are famous and I know and work and learn from) have their own little tale of woe (eg: Marco Pierre White; once 3 Michelin starred chef but his mother died when he was 6 years old, Gordon Ramsay; his brother was a heroin addict and his dad was an alcoholic., Rick Stein; his dad suffered Bipolar Disorder and alas, commited suicide when Rick was only 13 or 14), A. Cooke (a cookery teacher, a person I highly respect) had no qualifications when he finished school. It seems some of the chefs I hold with such high reguard have their little tale of woe and I was wondering if you are as such one of the 'damaged' or 'tortured souls'.. if so. What drives you to cook the food that you do? Who is/was your influences? Who are you trying to impress? I don't mean this all in a bad way, I just am interested in how the mindset of a chef or cook works. Myself? My 'tale of woe' is my mother suffers Bipolar Disorder and my father got sent to court accused of child molestering before I was born but since they split up my mother and been with various druggies and alcoholics so I could say i'm a bit of a 'damaged soul' but what drives me is knowing: my mother and her telling me from day 1 to eat organically or if not then grow your own vegetables and not supermarket yuck, my grandmother running and owning her own café when I was 11 or 12 and working in there and my holiday to Greece when I was 8 years old and the sight of the food, the smell, the colours, the joy it brought people, the romance of dining out and the simple fact I get to try, create and experience some of the best food and drink all over the world that so few (unless rich) have the pleasure of trying yet alone touching. Your responses I await, -Josh Richardson .. potentionally soon "J. Pierre Richardson".