Chef life is a stream of immediate practical acts. It’s physical, alchemical and time sensitive. Our art is made to be dashed. If you’ve never worked in a kitchen, you’re missing everything you think of and more – in rigour and reward. My career has taken me to some incredible places, serving all sorts of people and expanding my own horizons on the way. No one knows the whole story apart from me. It’s been a wild ride. These days I cook at Mandarava , a twelve seat restaurant in Newburyport, Massachusetts. See you there! Mary