Into the Fire

Like millions of people worldwide, I just watched Anthony Bourdain, No Reservations; Into the Fire. The beginning of the show, like many others, infuriated me.
"Like Bobby Flay":, let me tell you something about the Iron Chef, the multi-restaurant owner, the food network star sense before I was born. He is not a warrior; he is a skirmisher. He makes the recipes and maintains order and number in his 3 restaurants. He once worked the line, but had been reduced to the status of a T.V. personality. Now he works in a kitchen for an hour every two months for Iron Chef, at the max. He is the one most challenged on Iron Chef. Has anyone else noticed how he gets his butt whopped every single time?
The kitchen, the line, the station is battle field. Kitchen Stadium is a taekwondo matt, a couple of hardworking rounds and your done. A mere hour to get 5 dishes finished and plated.
The kitchen, a real kitchen in a 3 star restaurant, is a battle field. Hour after hour, dish after dish, no rest until you complete all the dishes and the patrons go home full. The enemy? The patrons them selves, some of them are just itching for you to trip up and come up with an underdone steak. You will PROVE THEM WRONG, and send them home satisfied. The stove is your horse; the whisk and bowl, your bow and arrow; the knife, your sword; the board, your shield. Once you lead the charge into the dinner rush, there is no going back. Take that Flay, you try it again. Throwdown, 4 hours in a hectic kitchen, with hundreds of orders to fill? Try it, just try it...