However I must admit we are doing much better than 25 years ago. Very important, if not vital. I take my chefs to Italy every January and spend time in different restaurants, cooking schools and manufacturing companies. I offer daily excursions to several regions and they learn the art of cheesemaking, truffle farming and much more. Also attending trade shows and to compete in national events.
Education is the key ingredient behind the success of a chef.
It's a halfmoon shaped knife used in the middle-ages to chop food. I use it religiously, especially on cooking shows, because of its novelty to our American Culture. I do a lot of traveling and appearences. But I always keep in mind my first priority which is to be near the stoves. I am a craftsman first, then a businessman.