A nice tribute to the people who are never mentioned but always counted on. For many new food professionals the lights of attempted fame can be blinding, but for these folks the allure of making things work and being the best at what you do is enough.

In the NYC restaurant world, when an eatery gets a good review or a high rating, it’s typically the executive chefs, owners and managers that get all the glory. But the real backbone of every restaurant is never any of these boldfaced names; it’s the quiet, skillful, passionate folks who toil behind the scenes without high title or recognition, making sure that all the key elements of the restaurant are in place each night. Today, 10 of these unsung heroes will finally get their due. We scoured NYC’s kitchens looking for them — everyone from a dedicated Mile End dishwasher to Michael White’s low-key pasta master. Read on to hear their untold stories and learn their secrets to success.