What gets chefs into the kitchen?

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During the annual meeting of the Georgia Restaurant Association (GRA) on Monday, a panel of eight chefs was asked, "Why do you go into the kitchen every day?" Their answers reveal where they find inspiration...plus a few individuals' sense of humor.

Chef Michael Deihl, East Lake Golf Club (Atlanta, GA)
"Cooking is a tradition," he said. "If we don't cook and continue the tradition of passing on, we will lose cultural integrity."

Chef Anne Quatrano, Bacchanalia (Atlanta, GA)
"Because I love it," she said. "It makes me happy to be there."

Chef Linton Hopkins, Restaurant Eugene/Holeman & Finch (Atlanta, GA)
"To play and make connections," he said. "It's a way of getting into people's minds, bring us together and communicate."

Chef Ron Eyester, Rosebud/The Family Dog (Atlanta, GA)
"The kitchen remains the only sanctuary in the chaos of our industry," he said. "I'm addicted to the chaos and the kitchen. I'm glad to be entrenched every day. I look at it as a journey. Chefs impact neighborhoods."

Chef Chris Hall, Local Three/Muss & Turners (Atlanta, GA)
"Because I don't know any better," he said. "Seriously, it truly is a labor of love. Also, the people you meet--staff and guests and farmers--all inspire you. Also, I like piña coladas."

Chef Jay Swift, 4th & Swift (Atlanta, GA)
"Because I have a mortgage," he said. "And because I have terrific support from an awesome staff."

Chef Todd Mussman, Muss & Turners/Local Three (Atlanta, GA)
"For my kids, my business partners and my personal love of food," he said.

Chef Chris Hastings, Hot & Hot Fish Club (Birmingham, AL)
"Because I'm a chef," he said. "I cook, it's what I do and what I love to do. I love everything about the process."