My work experiences have given me the opportunity to collaborate with great professional chefs. Although they demonstrate it in a different way, all cooks have in common a great heart and a lot of passion. It is the only way to survive the long and exhausting hours in the kitchen.

Among them I remember with immense pleasure chef Rainer, former personal chef of boxer Mike Tyson. His grumpy appearance accentuated by the mustache jealously guards the gentle and tender temperament. I always thought that he had been chosen by the great champion because he is united by his willpower and hidden sensitivity of mind. Our collaboration lasting about four months has given rise to a clean friendship based on mutual respect.

The kitchen is an extremely hierarchical environment and it takes years of sacrifices to reach the coveted position of Executive Chef. Once conquered the highest rank, this does not guarantee respect for the brigade. The executive chef must deserve the team's consideration by demonstrating culinary skills and leadership skills.

On a rather stressful day, a little misunderstanding on the menu pushed my inexperience in the sector to the heated dialogue with Rainer, between the stoves crowded during the service. The reaction of the Executive Chef to what happened in the presence of his team was immediate. Get out of the kitchen in seconds to resolve the misunderstanding elsewhere. I about a third of his size, I chased him pointing his finger and repeating the inaccuracy out loud. The sometimes theatrical scene remains in the most beautiful memories of those present at the event. The epilogue is clearly a happy ending. The misunderstanding was resolved in a few minutes with an almost paternal embrace of Rainer towards me, the result of greater professional consideration.

From Chef Rainer I learned the first rule to work with great taste professionals. Never argue with the Executive Chef in the kitchen. The commander never approaches his warriors.