Even for the most dedicated home chef, the world inside the professional kitchen is often cloaked in mystique, a private cauldron of searing activity, secret recipes and boiling tempers. This is an insight into the professional kitchens of some of New Zealand"s leading chefs, including famous names such as Tony Astle of Antoine"s, Michael James of MJ"s in Auckland, Peter Thornley of Icon in Wellington, Michael Couglin of Bell Pepper Blues in Dunedin and Hamish Brown of The George in Christchurch. Here, the chefs talk of their passion for food, reveal their secret tips for successful cooking and share their favourite recipes.