I'm a home cook who just started cooking a few years ago. Since then I've become pretty interested in the food industry. I'd like to see how a professional kitchen is run although I don't know that I'd like to pursue that as a career. Just something I'm curious about. I have some questions and thought maybe I'd get some good insight from the people here given there are several current and former professional chefs on here. Sorry if these are dumb questions as I don't have any experience in this field. I am just hoping for some experienced folks to humor me a bit I guess. What sets chefs apart? From what I understand it's their passion, knowledge, management skills, teaching ability, etc. But can they really cook better than everyone else? I don't know all the best chefs so I'm going to use one from TV. Can Gordon Ramsay really “cook” better than the executive chef at the finest restaurant in my town? Or even some of you on this board? Forget about the fact that he probably doesn't cook much anymore and spends most of his time on the business side. How do you all remember recipes? I admit I look at recipes to get a general idea of what I'm going to do then try and do my own thing. But a lot of times I can't even remember recipes I've come up with or cooked several times. I don't know how or if you guys can remember every single ingredient that goes in everything you've made without referring back to notes or recipes. My problem is I tend to never write them down. Speaking of question #2. When it comes to creating new recipes how many are actual original recipes? Or is tasting something you like then creating your own way to make it considered creative? I would fail miserably on a show like Chopped where they put random ingredients in front of you and see what you can do. Is that really a good quality of a chef or more of a gimmick?