It was great. In fact, I have used it to interview new chefs. It shows what you've got. Sexauer says the transition from scientist to chef was not that great a stretch. Chemistry and physics definitely come into play.
People love it.
After graduation from the CIA, Sexauer was working in Greenville at the King and Queen restaurant, when a friend from culinary school phoned to invite him to his wedding in Chicago. Back home, the newlywed friend called again, this time with a job offer. I packed all my records and clothes in the back of my car and drove to Chicago with about fifty bucks in my pocket. I thought I'd be there about a summer, but that was almost 10 years ago. He was working for a catering firm Princess Diana used whenever she was in town.