>> One of the great things about being a chef is you could work for 300 years
and not even come close to connecting to all the cuisines, you know, that are here on Earth.
You know, are we going to make bread from, you know, like they make in Yemen?
Are we going to, you know, flat breads?
Are we going to, you know, do traditional dishes today, you know,
time honored techniques and things like that?
Are we going to try something new with the fish we got,
and are we going to do crudos out of the tail?
Are we going to do this out of the fillet?
You know, and it's also, you know, giving back to the community, buying local,
supporting the local farmers, supporting local artisans.
Learning how and teaching the staff how to use every part that comes in.
Because this is how we make our money.
You know, a chef that throws things in the garbage can, you know,
doesn't stay in business very long.
You know, our business is to, you know, learn how to make something out of everything.
The biggest challenge that we face is hiring the proper people.
You know, a lot of the mentality is change.
A lot of the passion has gone away.
So finding the right people that you want to work with day in and day out.
One of the great things about, you know, owning your own place is you get to choose who you work
with So you want to surround yourself with people that are like you and that have passion,
you know, and have the quest, you know, the quench,
the huge thirst that's hard to quench and that.
So finding the right people.
As there's more and more restaurants open up and we see on television, you know, that, you know,
chefs are celebrities and everyone wants to be at that celebrity status right away.
When the reality is, it's like any other job, you know.
It's years and years and years of toil.