Well put Ed! A wise, successful chef/owner told me as I became involved in this industry said everything he attributed to his success was what he thought about in preparation before he entered his restaurant. He said if he did not he put at risk the talented people that worked for him. He said it was his job to make them successful. That always stuck with me. It definitely stuck with the people that worked for him.
11/20/10 at 12:16pm