Here's a question for all the chefs out there. What do you think is the biggest problem that young chefs face today. I think that one of the problems is that there is too much available out there. How can any chef become a master at something when we are expected to know a little about everything. To make it in this business now adays a chef must be well versed in all Asian cuisines, latin cuisines, American Regional cuisines, all the classic and European cuisines. Plus he/she must be a master at baking, pastries, administration, and FOH management. Where is the time to immerse yourself in one cuisine or style when the public seems to demand we cater to their every whim. Are we destined to one global fusion cuisine? Is it possible to master all this,or are we destined to produce chefs that are "jacks of all trades and masters of none"?