I was working as a young cook in a private club in Narragansett, Rhode Island called the Dunes Club. And I was working for a chef who was a presence in and of himself. He was tall, masculine, broad, a good-looking Frenchman who was the executive chef of this private club. And during my time working for him — and of course I was just a lowly cook so I’m not sure why I was having this kind of conversations with him — but the conversations were really about cooks and our career and our profession. And he said to me one day, he said, “You know, Thomas, the reason cooks cook is really to nurture people.” And at that moment that really resonated with me and I said, “Wow, I want to become a chef.”