One of the most common dilemmas faced by restaurant owners is the double-edged sword of cultivating kitchen talent, only to have great chefs jump ship for other endeavors. Here's how His Highness Thomas Keller tackles that very problem in his signature zen way: "Whether they stay with us or not is irrelevant. If they go out into the industry with some of the training we’ve given them, the training we feel is invaluable, we’re elevating the standards of the entire industry. If we can have a positive impact on the industry standards, then we’ve really done our job." [Daily Blender]
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