I'm sure we all remember this thread:
http://www.cheftalk.com/forums/profe...tolerance.html
Anyway in tchef's defense, I was just looking at his uploaded pics in the photo gallery yesterday and today. Everything in his kitchen is precisely formulated to exact specifications. There is no room for messing around. I've never worked in a kitchen like his before, but I remember when I was restaurant chef in a hotel, there was hardly room for changing things around. We cooked with butter and duck fat, but because we were a hotel with many outlets, we could accomodate a lot of different needs. No, we really couldn't change the Caesar salad, but we could pull iceberg lettuce from the banquet side.