I am well acquainted with one renowned chef. He lives near me. He's up in markets at 5-6 AM. He organizes and designs based on what he finds that day. He's always there cooking, managing, schmoozing until 2 AM. It is not clear to me that he sleeps.

Years ago I knew one of the Meilleur Cuisinier de France. He lived just like the other one I know now.

Passion and desire are essential components. Comprehensive education and training are another requirement. After it all they must work constantly. These people are outliers!

The two I know commenced their apprenticeships when they were not yet teenagers. Both, oddly, spent a long time with the same old master in Lyon. Today their children are chefs too, but they all went to the CIA in New York.

I still do not understand how the CIA has become today what Paul Bocuse was 35 years ago. Obviously formal training is now more than apprenticeship.