Thomas Keller: There was a recipe in there, and I can’t remember the name of the recipe, but it was a recipe from a very famous restaurant in Italy and it was, I believe, spinach pasta with prosciutto di Parma, parmesan cheese and butter. Very simple. But of course there was no recipe for the spinach pasta. And of course at that time I was very young in my profession and I said, “Well, how can I make pasta green? I’ll dye it green.” So, food color came out, we dyed the pasta green. We couldn’t get prosciutto di Parma because it just wasn’t available in this country so we used a dried Virginia ham, which was overly salty. The parmesan was the grated kind that you found in the green shaker. And it was one of those things that you try. You are trying to prepare a dish without having the proper ingredients or necessarily even the knowledge of those ingredients, and that really became for me a real building block, because I understood that. I understood that if I was going to cook a recipe, I was going to produce a recipe, I needed to have the correct ingredients. I needed to have the knowledge and the skill in order to prepare it. Otherwise it wasn’t going to be good. The recipe called for a double boiler. I didn’t have a double boiler. “Oh, what difference does it make? Double boiler, single boiler?” It was not very appetizing, but you already made the commitment to do it, right, so you had to follow through and you had to serve it and you had to take kind of the feedback, the critical feedback, and just say, “Okay, yeah, I made a mistake.” And really mistakes are such important building blocks for success. So that was a mistake I made that I never made again, and I learned from that. I learned that the ingredients were important. I learned the technique was important. I learned skill, knowledge. You know, where did the dish come from? Why was it produced in that part of Italy? Those things.