You have to sell in a way that chefs can relate. At least that’s the topic for this, my first “Chef’s Perspective” column. Furthermore, to make future columns add even more value to this space, please send me questions, challenges and comments. I’ll answer every question and offer possible solutions, from a chef’s perspective.

First, a snapshot of my background — I grew up in the restaurant business and haven’t done anything else. I started frying donuts at age 15 and progressed through the ranks of casual and fine dining.