In the early ’70s, when I really started cooking, for me it was really about the process. It was about the engagement with others. It was about that physical activity that was so compelling for me. You know, working with a group of other young men in a line, in a high-stress environment where it’s very intense and you’re cooking food. I mean it’s actually performing, and it’s a function, and it’s physical. Testosterone is raging and you’re with all these — it’s a group. It’s really, that’s where I learned about the idea of being a team as it relates to a sports franchise. So at that time, cooking wasn’t as recognized or as popular as it is today. There weren’t really a lot of people who had aspirations of becoming a chef. So the schools that we did have were relatively new. Of course we had the Culinary Institute of America, which began in the mid-’40s after World War II. We had Johnson and Wales. We had The Greenbrier, which had a qualified externship program. Of course there were the schools, some schools in France, but they were mostly focused on consumers, mostly housewives on vacation who wanted to learn how to cook, as Julia Child certainly did when she went to Le Cordon Bleu. So for me, there wasn’t really a lot of awareness about opportunities outside of learning the trade in a kitchen. So that’s where I chose to go. I chose to go into the kitchen. But it wasn’t because I wanted to have a career in the profession, in the culinary profession. It was because of the excitement of working with a team of peers and that physical activity of being on a team.