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