 After cooking school, I worked at a three Michelin star place in York. It's called John George. I first started, it was a real wake up lesson that I thought I could cook, but you couldn't. I think after the first or second month, I got tired of yelling at. So I said, as soon as I walked out the door, I started writing down all the things I could do to get faster, better, how to get ahead, because you always didn't have enough time. Did everybody do that, or was that just something you did? I didn't worry about everybody else. Wow. If you really want to see what the best is, what it's like to have three Michelin stars, then you go work for one and just see what it takes to be part of something that can attain those three stars is pretty amazing.