Reminiscing about life in kitchens, the hospitality industry, history, customer expectations, challenges and an amusing look at over eager cookbook writers. After spending close to 70 years in the industry I am still fascinated by people, food, taste, complains and accolades. I pay homage to my colleagues who labor behind the kitchen door, unseen and usually unknown to the customers putting your food together. They are the heroes of our industry. I talk about the pantry workers toiling away and the stewards keeping the kitchens humming. I talk about the challenges and pressures and about the sad fact that chefs create food but don't eat it themselves.