If during an interview a chef asks me "Is this just a job or a career?" Should I be honest and say it's a job I've been doing for a long time and I'm passionate about doing a good job no matter where I'am and exercising a good work ethic or should I lie and say that it's a career? I've seen career cooks flounder and I have out performed them even during a trail. How do you pick your kitchen team? What questions do you ask your applicants and have you developed enough intuition to know who is going to work out or not?