You hear a good idea, you taste it, and if it’s not pure enough you say no with a firm, “That’s not my flavor.” I keep the crew in line by making the kitchen feel like a family circle, not a circus. Everyone knows the rule: respect the base, experiment in the side dish, and never let a fancy trend take over the staple. I keep my starter on a tight schedule, I keep my knives sharper than a chef’s ego, and I make sure nobody thinks a spoon is a tool for plating. If someone tries to bring a tweezers plate, I give them a look and say, “We’re cooking, not a museum.” That keeps the chaos from eating our flavor.

Glad you get it, champ. I keep the base bold, the sides daring, and I make sure no one thinks a tweezers‑plate is a trophy—flavor wins, showmanship loses.