Yet at the French Laundry, even the smallest dose of chaos in the kitchen seemed almost unimaginable. Line cooks are sous-chef worthy at any other restaurant. Sous chefs are executive-chef worthy. No one drags.

The A team of kitchens. It’ll be great to get a deeper analysis of the management style. Also love this quote from Hollingsworth:

If you’re asked to do a job, we better give you what you need to do it.