Two of our cooks, Pierson and Samantha, both worked on this today. One of the perks of working in our kitchen is that they get to work with any food product they want. When they first start out making something, they are reminded that the process is more important than having a dish on the menu. I also encourage them to get into that process and, in the beginning, I tend to be a little more lenient on what goes and what doesn’t go. If you have been here for over a year, the standard gets higher and each time you do something, the difficulty increases. If Pierson and Samantha keep this up, they will get better and better. What I was most proud of is that they reacted immediately and got it done, instead of waiting for a better time.