Jeffrey Coon, executive chef, Dinosaur Bar-B-Que, New York City
"I love cooking barbecue because you take cuts of meat that are usually unmanageable, you work 'em, you use your knowledge, you smoke 'em low and slow, you make great product outta what a lotta people consider not so good… But it's always a challenge every day. I love it and I've been doin' it for 20 years now. We don't [screw] around and we take it serious."
He's not kidding — Coon once worked 36 hours straight on the line at Meatopia.