When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I think the most effective way to run a kitchen is to teach, not to just yell.
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