How is that culinary schools are graduating out 100's of people a quarter but it seems like I have to go through 100 to get 1. Sometimes I feel it would be faster to train a green pea than go through all the interviewing!! Another thing that chaps my hide is when you do hire a new graduate and the first day they want to stand in my kitchen and tell me how to cook but can't list off something as simple as their mother sauces or know what a buerre blanc is! If I had hair I would probably pull it out!!!!! Every now and then you do find that one that makes it all worth it. I just got a guy whose only answer is yes chef...I could tell him to stand on one foot when you cut carrots because it makes them taste better and he would it! I need 10 more of him!!!