Chow Bella

20 Things No One Told You About Being a Chef in Phoenix

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]

Most of us are familiar with the less-glorious aspects of being a chef: the long hours, the time it takes to get to the top, and (ouch!) the aches and pains.

See also: - What Is the Role of the Food Critic? - Is it Proper Etiquette to Call a Chef "Chef"?

But what about being a chef in Phoenix? What's so distinctive about cooking here? I asked a few chefs what they had to find out for themselves and here's what they had to say.