In any restaurant of this caliber, the chefs are in the same position, building relationships.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

You're getting to know who the great chefs are through their books.

ultimately, the system proved instrumental in fostering an undeniably unified restaurant staff.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.