“In the restaurant business, the chefs are a wild bunch. The really good ones come from a very hard process. They’ve gone through so much and feel like somebody else is out to get them. Of course, they have to fight through so much. It’s a craft where you cannot just solely focus on your craft, but yet you have to run a business as well, so I feel like the ones I know always have eyes in the back of their head. The kitchen unit runs like a family or even a military, and the chefs are the generals that oversee everything, every detail.”