Who you are A complete chef. You can run a Saturday meltdown on a hot line. You can also write a 14-page opening menu document. You can do both because you have done both. A standards keeper. Your bar is high in a way that does not require you to raise your voice. You see the over-sauced plate, the under-rested protein, the herb that went in two minutes too early — and you correct it without theater. A teacher. You take more pride in a sous chef you developed than in a dish you wrote. You