IT IS DIFFICULT TO IMAGINE many professions as strenuous and stress-filled as that of a professional chef. While the rest of us are relaxing at night or playing on the weekend, the chef is laboring in the kitchen. The next time you dine out, take a peek in the restaurant's kitchen. You will probably find it smaller than you expected, warmer than you prefer, and noisier than you can stand. This is the chef's work place.

Only a fortunate few within the profession actually achieve superstar status…chefs such as Wolfgang Puck, Emeril Lagasse, Roberto Donna, Todd English, Thomas Keller, and a handful of others. They are respected by their peers, pursued by young chefs seeking mentoring, acclaimed by the industry media, and well-paid by diners for the experience of enjoying the fruits of their labor.

Superstar chefs drive nice cars (and motorcycles), travel first class, and are followed by adoring "groupies". They are the rock stars of the kitchen and much more than simply good cooks. Each is a highly successful and entrepreneurial businessman or woman blessed with an abundance of charm and personality. But climbing to that top rung of the culinary corporate ladder is not, as they say, a piece of cake.

Dining out is America's favorite hobby. Whether a five-star restaurant or the neighborhood bistro, if the food is worthy the tables are often filled.

You know if there is a star in the kitchen when the first morsel of food arrives at your table. If the presentation on your plate shouts, "EAT ME", and the opening bite bombards the senses with hidden delights, prepare to linger and enjoy the work of a culinary artist. This is the work of a real chef, striving to bring to the table the ultimate dining experience, course-after-course, day-after-day.

My wife Sandy and I recently had an opportunity to witness a side of the culinary profession that is seldom noted by those critics whose reviews sometimes make or break the careers of its practitioners. We were invited to help organize and host a charitable event to benefit a local private high school engaged in a capital improvement program to construct both a science and a fine arts laboratory. As consummate and life-long 'foodies', we happily accepted the challenge.

Our partner and the driving force in this endeavor was a close friend of more than twenty years, Celeste Borel the co-proprietor with Chef Alain Borel of the acclaimed country inn and restaurant L'Auberge Provencale located in White Post, Virginia. Their son Christian, a senior at Notre Dame Academy (the beneficiary of the event) properly characterizes his mother's unbridled energy by referring to her as his 'pocket rocket'.

The chefs from L'Auberge Provencale were already committed to support the evening with Executive Chef Alain Borel, the talented young Chef de Cuisine Jeff Wood, a recent James Beard Society "Rising Star Chef" nominee, and Pastry Chef Rebecca Kinsella.

I called Todd Gray, Executive Chef and proprietor of the acclaimed Washington DC eatery Equinox. Chef Gray enthusiastically agreed to support the event and along with his wife Ellen participated in two planning meetings to help us organize the festivities. He committed two outstanding young members of his culinary team, Chefs Anthony Chittum and Heather Ackerman to represent Equinox in Leitrim's Kitchen.

Next, Sandy and I had lunch at one of our favorite area restaurants, Violino, located in Winchester Virginia. It is the domain of Executive Chef and proprietor Franco Stocco and his son, Sous Chef Riccardo Stocco. Franco's wife Marcella oversees the dining room and their two year-old bilingual grandson Matteo occasionally visits, greeting the ladies with a jaunty "Ciao Bella!" Chef Stocco instantly agreed to participate in the event with all of Violino's resources.

Chef Bryan Kimmet owns Middleburg's Black Coffee Bistro, where he creates stylish renditions of classic bistro fare. We have known Bryan and his wife Annie since they first moved to Middleburg in 1998. Bryan immediately signed on for the event.

Finally, I called Jonathon Partin, Executive Chef at Sunnyside Farms in Washington Virginia. Sunnyside grows wonderful organic fruits and produce and also raises 'Virginia Kobe beef', an animal that is part Wagyu, the source of Japan's famous kobe beef, and part angus. Jonathon's kitchen serves two Sunnyside retail outlets and also provides catering services. In addition, for more than three years Jonathon's wife Linda managed the pastry department at the Inn at Little Washington before her recent maternity leave. She was previously the pastry chef for Chef Michel Richard at Citronelle in Washington DC. Both Jonathon and Linda agreed to participate.

Celeste was also making fine progress on collecting collectibles for the silent wine auction. It would be anchored by a 1966 Mouton Rothschild and feature among several offerings a 1986 Chateau Margaux Premier Grand Cru. Roberto Donna, the renowned chef and proprietor of Gallileo restaurant in Washington DC would be in Italy on the evening of the dinner, but donated a gift certificate for dinner for two, which he would personally prepare to the specifications of the winning bidder. It was paired with a 2-liter bottle of fine champagne offering the promise of a truly festive evening on the town.

When guests were escorted to the tables to begin the main event, a delicious six course seated dinner featured the offerings of all of our talented chefs. Amanda Powell's light classical piano set the mood and at the conclusion, the chefs took to the stairwell for a well-deserved standing ovation from the departing guests. They donated talent, time, energy, all of the ingredients for an unforgettable meal, and a rare day off!

The next time you enjoy a fine meal dining out, remember to thank the chef. Your acknowledgement is in many cases the chef's greatest reward.