Diaz puts the finishing touches on a salmon dish. The Pacific Grille executive chef designs the menu, directs a staff of eight and prepares meals for more than 100 customers every day. (Mel Melcon / Los Angeles Times)
The Diaz family (Diaz, wife Veronica, daughter Denisse and son Christian) says grace before dinner at their Glendora home. Veronica says there are perks to being married to a chef: When I get home from work, dinners on the table. (Mel Melcon / Los Angeles Times)
Rodolfo Aguado, 29, at left with dishwasher Gerardo Canseco, is sous chef at Lucques Restaurant on Melrose Avenue in Los Angeles. Aguado started out as a dishwasher at Lucques10 years ago. After decades of populating the lowest-paying jobs that require few skills and little English, ambitious immigrants are becoming top chefs at some of the most celebrated French, Asian and Italian restaurants. (Mel Melcon / Los Angeles Times)
Sous chef Aguado, 29, inspects acorn squash that was roasted by line cook Lauren Herman. (Mel Melcon / Los Angeles Times)
