Rightly or wrongly, in the steamy, sweaty trenches of the restaurant kitchen, the private chef is usually considered...well...how shall I say this? A non-entity. So far out of the line-dog's world that they don't even appear on the radar screen. Relegated to the culinary margins along with country club chefs, yachties, nursing home cooks, corporates, and food stylists. The prevailing attitude is "We like you fine. But don't be callin' yourself a chef. Not where we drink after work, anyway. "