Teach them how to make better coffee instead. There are newer, more sophisticated machines with lots of attachments, but this one gets the job done. And just about anyone can operate it. Money can't even buy it. It's about basics.
Chefs make it complicated.
I use it for decoration. For hotel chefs, excellence comes from a belief that quality and quantity are not mutually exclusive. It's a daily juggling act. Finding that right person to perform the feat is the challenge. He can define excellence as it applies to a hotel or a restaurant.