First off, I'm a pastry chef, so take what I say with a grain of salt. I've encountered two New York trained chefs over the last few years and I am amazed how similar they are. The scenario: I work in restaurants south of San Francisco. Good places, but not sexy SF restaurants. As a result, our staff is all Latino, hard working, but not well trained. This is not their passion and career, this is a way to send some money home. New York chef takes over. Here are the apparent management philosophies of these guys. (Learned in NYC?) 1. All cooks are expendable. 2. I will not train anyone. 3. I will not bother to learn any Spanish. 4. I will yell at the cooks, if they don't seem to understand it's either because they're lazy, or the classic "they understand me they just don't want to follow my orders". 5. I have a million stories from back in the day which usually involve 45-150 days straight without a day off, working 3 stations at once. (believable?) 6. I make GREAT food, but no one else seems to be able to replicate it. 7. I will never write down a recipe for the staff to follow. This style works in NYC where you have a stream of qualified people coming through the door, but what about here? I think it's pretty stupid. CONTROVERSIAL STATEMENT: NY training makes you into a fantastic cook, but not a good manager. You are taught to NOT think. Just do. Great for NY, terrible for situations that don't fit that mold.