“My best kitchen experience felt like working without a hierarchy. We had a head chef, but he was always right there in the shit with the rest of us. Everyone was equal on the team. I think as a result we all cared more about the restaurant and the food we were serving. It gave us all a sense of responsibility – everyone was carrying their own weight. Night after night, the energy was flowing. It was a level of camaraderie I’ve never experienced anywhere else.”