One of the primary concerns of my job as head chef (and I have many in the kitchen) is keeping an eye on how much everything costs to produce. In fact, after ensuring that the food tastes good and that the quality is consistent, food-cost occupies the majority of my attention. As a result, all good chefs are experts in the fluctuating costs of fruits and vegetables. I watch the farm report on public-access television, because the price of livestock directly affects me. I even keep an eye on the national weather patterns, as a week of rain in Queensland or a few days of heat in Victoria could mean spinach prices will skyrocket, or half my herbs will be unavailable.