Here's my take.....I was working in Washington DC for Marriott Corp. and had to move back to Chicago.
I spent countless hours on the phone, reading the classified ads to try and find work.
I did find a Marriott position and called to speak to their Human Resources department.
After moving back I had my day in the office.
It was the director of HR, the Chef and myself.
HR guy talked down to me and told me that they has some positions available but that I had neither the qualifications to fulfill these positions, nor the experience.
After all, he knew where I had previously worked and what I had done.
I began to speak, and directed all of my words to the Chef and ignored the HR guy.
I told the Chef that I was the one he could count on to be there every day and that I was motivated and what I had done as banquet Chef while in DC.
When I had finished I told the Chef that I would not take a job at his place if this jerk was the HR guy and it was too bad that he had let such a good perspective employee slip through his fingers. I got up and left.
A few months later when I was Exec at another place and was hosting a "Meals on Wheels" fundraiser, the Chef from this place was in attendance.
I walked up to him and shook his hand and asked him if he recalled the situation.
He said he'd never forgotten it, and alluded to the fact that he never had much respect for HR after.......
My point is that as Chefs we know what we do, how hard we work, all the exhausting hours we put in, and how much of what we do is not about the food at all.