Raw bar

The kitchen is a very disciplined place and it's a very organized place if it's done right.

And that organization, if there's a curve wall, which happens on the line, more so than it happens in Garde Manger or pastry or on the raw bar, all the stations that Joe works.

If it happens on the line, those curve balls come all the time and they come fast and furious.

This person wants no garlic.

So I noticed you were giving thumbs up when Chef Franklin was talking about the importance of teamwork and stepping in for each other.

Why the thumbs up?

Because I remember one day they were out on – someone was out on Raw Bar and they needed someone to fill in.

So I had to fill in and it got – the job got done.