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WHUT Charlie Rose December 28, 2012

Way understanding the customers needs where very few chefs ever get to put themselves in the customers perspective. It used to be just you have no cook, be a very good chef and i thought i was the last when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. Now its not like that anymore because once you became the greatest technician you didnt have the ability to open up your own restaurant anymore. And things started to change. In the 90s there were five or six restaurants where if you wanted to learn about cooking you had to work there. And now thats not the case anymore. And i have just the utmost respect for the old school tradition, the history behind it and everybody thats done it the right way and it i have a hard time justifying my place with that world. Cooking is a simple equation, no matter if its fine dining at our level, casual dining or fast food. Its about product, about execution. So, yes, you need to have that qu ....

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