I am starting a series of lectuers at the CT Center for Culinary Arts next Tuesday. I will be discussing what it takes to be a successful chef,HACCP,motivatinal skills,what I look for in prespective employees. I have written a lenghty paper on these areas and was curious what others (chefs or students) look for in these areas. My second lecture will be a hands on cooking demo on fundimental cooking techniques. Third will be food and wine chemistry.