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Like many of you, the Top Chef episode "Snacks on a Plane" kind of fascinated us because we're ashamed to admit that we had no idea what went into conceptualizing, executing, and serving aircraft food -- often derided, rarely appreciated. But the times, they are a changin', and one of the people already making a difference is Chef Jimmy Canora of the Continental Congress of Chefs and owner of NYC Culinary Events, a special event and catering company. Chef Canora was kind enough to answer some of our questions and hopefully shed a little light on his culinary career, including his time at NYC's Tribeca Grill.

1. Why did you become a chef? Describe your culinary life before going to school.
I grew up in the family food business and started to prepare and cook food at 12 years old in my father's neighborhood supermarket and catering store. It was there I learned how to properly handle and care for fresh produce, meats, and fish, and realized the importance of food in all of our lives.

2. You attended The Art Institute of New York -- did you ever consider not going to culinary school?
I actually didn’t go to culinary school right away. I got a real estate license first and did that for two years until I decided I hated it!

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