Dale: I think a lot of chefs fall short of really understanding and having a personal relationship with your clientele. Know who you are serving and why and what they're looking for. And there are so many egomaniacal chefs that are, 'Here's my food, eat it. And you'll love it.' I want to cook this for you and make you happy, and if it doesn't I'm going to change, I'm going to adapt. A lot of chefs are not humble enough to do it.