It was very telling that each line cook at French Laundry is the equivalent of a sous chef at "any other restaurant". In fact, they are almost an executive che

It was very telling that each line cook at French Laundry is the equivalent of a sous chef at "any other restaurant". In fact, they are almost an executive chef, as they create and plan their own dishes daily. Furthermore, everyone is called "Chef". The moral? Hire the most talented people you can, treat them well, give them ownership/responsibility, expect amazing things, give them the information and tools necessary to succeed, and you'll more often than not get what you expect!