Well folks, I have finally hit the wall. My culinary friends will know the wall of which I speak. The wall where you start to question why you do this job, why you keep going back to the sweltering kitchen day after day. And then you get the chance to look out into the dining room, or perhaps you see some patrons walking past the kitchen, and it hits you: people love your food. You are satisfying them on a primal level, giving them sustinence and pleasure. This is why we do what we do.