Employer: Caffe Umbra in Boston's South End.

What does sous chef mean? Sous chef in French literally means "under chef." Sous chefs work under the head chef in the kitchen.

Is any schooling required? Not necessarily. Although most of the restaurants want formal training, you can work your way up to be a chef. I went to the Cambridge School of Culinary Arts in Massachusetts.

How did you get into this field? I was actually studying fine arts in New Mexico. I was a photography major. My friend helped me find a job at a diner on Route 66. I worked in the kitchen, and started to love cooking. I love working with my hands, and being active all day. I love the smell, working with the ingredients, and creating things.

Do you believe that cooking is a form of art? I don't believe that it's a form of art, but cooking is crafting. When we are cooking, we are building things. Some cooks are more creative than others.

What is your signature dish? Crispy skate. It's a dish with cauliflower and smoked bacon. The skate is a light fish, and the dish is flaky. It's very simple, uncluttered, with a few key ingredients, which can't hide under anything. I want the dish to be balanced.

What does your typical work day look like? I work from 12 to 14 hours per day, six days a week. I look over the cooks. I check to see if they're heading in the right direction, if anything needs to be done. I do butchery, and breakdown fish during the day. I prepare ingredients, such as sauteed mushrooms and onions. I also prepare the fish station. When it's cooking time, I watch the meatloaf and the pasta guys, and I make sure the steaks are on. I make sure everyone's on at the right time. I keep things moving. We are preparing a lot of food every night. We have to be moving all the time.

What is the best part of the job? Cooking. I love to cook. Especially, I love to butcher meat. I like taking large parts of meats and breaking them down. I am a very hands-on person. I like being active, and always doing something. I wouldn't mind doing everything by myself. Obviously, I can't do that in a busy kitchen.

What's the salary for this field? Generally between $32,000 and $37,000 per year. It's a lot of hours. But it's about building a name, and it's a growth process of becoming a chef.

Any final thoughts about your job? It is very hard work, but it's my life. At the end of the night, I look back and see how people enjoy eating what I created. It makes me feel good to see that.

-LYDIA KIM