"I was a chiropractor...in Colorado for 7 years. I sold, with a hope and dream to cook and open restaurants...and I was going to move to San Francisco. I came here 12 years ago, but had a surgery that crippled me. It's only been in the last 2 years (10 years later) that I could have even thought about working in a kitchen, considering the physical intensity of it. So, 1.5 years ago I quit my corporate job and started cooking professionally, with no culinary school under my belt...just went in cold turkey. I also started selling a series of canned products this year, with which I plan to go nationally. I'm 42, so this journey hurts me physically and mentally a lot more than the other, young chefs, in the kitchen. Most folks couldn't fathom working in the environment I do at this age. But, my age is serving me well in other ways, like experience in life and in eating great food, that the other chefs don't have. And, this is my last shot to make a difference in the world, so I'm more motivated than the 24 year olds." Line cook Kathryne Bennett mans her station at DelFina in San Francisco.