The second part of my interview generally revolves around aspects of a chef's life that don't directly involve food. Whether I learn about their family ties or choice of movies, one thing is for sure-- there's more to subjects like Kyle than a passion for their cuisine.
Read our interview with Kyle Market of Green Tomato Grill, part one.
And now, on to part two . . .
What would you be doing if you weren't in this business?
I majored in geography, with a focus in water resource management in college-- so I have no idea. This is the only job I've ever had. For the most part, restaurants suck to work in: it's long hours, low pay, exhausting, and you smell like a fryer when you leave. But some people are just born to do this sort of thing. I'm pretty sure this is what I was meant to do.