The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.