Recipe of Sucess and Admirations!!!!

I know more than a few chefs that laugh at some celebrity chefs such as Micheal Symon saying things such as "He is not a real chef", "There is no passion in his method", I DISAGREE TO THE CORE. Personally I believe Michael Symon shows not only passion for food and the culinary arts but strives to be at the top of his style. Many chefs are lazy, mistaking lack of knowledge for passion or visa versa. I get a boot out of some chefs who wear the tall hat and look the part but never get there apron dirty or contend they are a master but will never be a Micheline Star holder and they will not because the do not have the drive to put themselves in a position to even try, instead they do the same old grind everyday making themselves and there kitchens into what some would say a joke. I have worked in these kitchens and for these type of chefs in fact I recently left a good job at a posh private club due to many reasons but mostly because I was in constant disagreement with the Exec. Chef about his ethics in management and how or what he created in the kitchen of that club. Not motivating for me to work with and direct a bunch of really good cooks that work in fear of the "Tall Hat". Before I made the decision to leave my position at the club I confronted the E Chef about his ethics in management and his abilities to even cook, I informed him of the insecurities he had created amongst the staff as well as there fears, I laugh with compassion for that kitchen, his reply to me was " I am the Executive Chef and everyone should be afraid of me". My take on it was he was projecting his fears of being caught for much of what he disclosed to me in confidence, I wish him the best.
Now back to me for a minute. I am not one to go about telling upper management or really anyone else for that matter the dirt I may have on someone to better myself. I have a strong belief in building the confidence of those around me and that anothers negative energies will someday catch up with them and set that individual back as well as give them a bad name in business and personally, I think it is called KARMA. In living my life as I do both personally and professionally I have set myself in a position to excel and attain what I want and deserve not only as a chef but as a man with strong values, compassion and integrity. There is a reason and a purpose I am still around after several years of being set back with a health issue to step back in the saddle so to speak and ride hard thru what ever obstacle's come my way. OK enough boasting about myself and my beliefs for now so I will leave you with this, I look up to those who have excelled such as Chef Michel Symon's, I aspire to there accomplishments, willingness to succeed and to the contributions they have made in an industry that has changed dramatically in recent years.
My father and best friend is another who I have great admiration for, he is my biggest fan and one of the few who knows what my plans are for my future in this industry. Whether I attain the goal I have set I am a winner due to the fact I am going for it!!!!
Be back with a recipe or two to bring in this New Year, until then Walk Tall !!