Our job as chefs and as restaurant owners today is not just about our restaurants. Of course we want to make our restaurants better, but our overarching goal is to elevate the standards of our profession, and we do that by training, by mentoring, by giving the skills and knowledge to those next generations, so that they can — not only help us in our restaurants — but then go out and be impactful in other restaurants, and of course hopefully one day open their own restaurants.