I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
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.
It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available.
They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
