20 years a cook distilled:Find the best (not most expensive) ingredients. Source the freshest produce, meat and seafood, the most honestly and lovingly prepared oils, vinegars, cheeses, grains and spices, those with character and a story to tell. Then listen. Lend years of technique and skills accrued over decades to allow them to shine, free of ego or agenda. Cook in service of them, the farmers, ranchers, artisans, and families who produced them, the guests who eat them, the staff that prepares and serves them, who depend on you to help and guide them, and the owners and investors who allowed the opportunity to do it all in the first place. And then the next day. . . Do it again.