What is your name? Where do you work? For how long?
What made you want to become a chef?
Did you attend culinary school or were you self-taught?
What do you think is the biggest misconception cooks have when first entering the industry?
What, if any, was the biggest misconception you had when you started?
How long have you worked in this industry?
Were there any obstacles you had to face when you became a chef?
What do you think is the most enjoyable aspect of your job?
What, if any, is the least enjoyable aspect of your job?
In your opinion, has the industry changed much since you first began your career? How?
What advice would you impart on people who are considering or training to be chefs?