A lot of the line cooks where I work are middle-aged Hispanic men, most work full time at two restaurants. One job they work the morning shift, another they work nights. It makes me realize how easy I have it. I mean I didn't come from trust fund babies, but I would never need to work that much. I've gotten really close to a lot of them, and I try to inspire them. I always ask stuff like have you ever thought about trying to get a Sous Chef position? I always make sure to explain any techniques they might not have seen or used. It's sad though because most of these guys don't have passion for this stuff, it is a necessity. I know that if I ever own my own restaurant I will be calling one of these guys up.