Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

We, the generous and rich in spirit, who stand at the sides of the streets like open fountains and would hinder no one drinking from us. . . .

In a way, yes,

I worked in 40 restaurants over a five-year period.

I took the obligatory economics classes in school, but I've long been a fan of the Milton Friedman philosophy and its libertarian bent: One must be free to do what one wants to do, as long as you don't harm another. This is the seminal treatise on free-market economics.