I've been a line cook for ten plus years. I am not a chef, and I don't have much of a passion for food. My passion is for the nature of the F&B industry. The heat, the danger, the speed, the stress, the camaraderie, and the special atmosphere in which crude language and dirty jokes are the norm make hospitality, and in particular working behind the line, the best blue collar job for me. Ive been in the industry for long enough, and am sensible and educated and could whip up a special out of random ingredients with the best of them, but I do not by any means claim to be a 'chef'. I am a line cook, I do what I am told, and I do it well. If I am told to be creative, I'll do that too. Have a great day everyone!