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Thread Starter 
As an observer of human behavior and cooks in particular, I've noticed that many of my best cooks are far too closely associated with their own egos. What strategies do you use to encourage your staff to put themselves out of the way of the food? And perhaps more importantly, how do you maintain such a great sense of pride in what you do without associating yourself too closely with any given accomplishment?

I know this may seem out of place in this forum, but your obvious sense of living in the now (and expansive passion for what you do) must be one of the keys to your long term success, and I'd like to get your honest feedback, and as it's unlikely that I'll have another opportunity to get your undivided attention, I must ask these spiritual questions.
If no one will follow you, you can't be the leader.
If no one will follow you, you can't be the leader.