Thomas Keller: We used to think about luxury as choices, right. The more choices you had, the more luxurious it was. Well, I could choose, you know, you go to a hotel and you had six pillows to choose from. It’s like, “Wow, I can choose any one of these pillows.” But which one really is the best? You don’t know. Which one do I want? It creates an anxiety in you actually. So when you go into a restaurant like The French Laundry and you have to make a choice, it’s like, “What do I choose?” Right? What does the chef think I should choose? People become very anxious in those moments. And luxury to me is not having to make a choice, having somebody guide me through an experience that’s going to result in something that is memorable. And that’s how we define success, that’s giving people those memories. So our job is to make sure that we’re choosing those ingredients of the moment. We’re putting our — we’re composing our dishes in a way they’re going to be compelling for people, but we also have the ability to modify anything we do for somebody who has a dietary restriction or who just doesn’t like something. We have to be able to give them options but restrict their initial choice to something that we believe they would enjoy. So that’s what we do. We try to limit the choices, relieve the anxiety, and give somebody an experience that then, when they leave the restaurant, it’s memorable.