Are you hungry for a sincere refreshing in the high -level eating industry? And for more than a few eating works?

If you answer each of these questions, you will want to dig in my interview with Douglas Keene, the winning chef and the co -owner of the restaurant with the stars Michelin Cyrus in California.

Keane has a new memory, Kitchen lever: a journey through the heatand in this episode of How does success happenWe talk about the stories of life that determine his cooking career journey, his strange notion that people working in restaurants must have normal life, and I just asked what a Michelin star is a Michelin. (You will love his answer to this question.)

You can hear the full conversation here and read some of the highlights below. Enjoy your food!

Dan Bova: We've all seen ursine. Will you shout me if I don't get these questions exactly?
Douglas Keane: No, no more. Maybe in a past life. None of those things worried me because I grew up in it – I learned how to cook screaming kitchens and I was able to focus and realize that I am here to learn something. But then Jacques Pépin told me how he did not accept Gordon Ramsay's show, and it was like a moment of lamp for me. I think it is not necessary. It is about planning and getting things engineered correctly. When you are stressed out and shouting people, it is kind because you didn't get your mute together.

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What drew you to want to become a cook?
I liked to dig canals and mow grass as a child because I saw the finished product. You spend three hours mowing a field, and then it's done, and looks good. My mother was a great cook and when we were cooking for vacation, I would go to the kitchen with her. Something something rightly satisfactory to finish that meal, watching people eat it and enjoy it. So I just wanted to cook. At first, I really loved Adrenaline. It was like playing a basketball team and shouting and sweating. I realized it was not good for longevity in this business, but I really loved that energy at first.

Cyrus has a unique eating experience. Can you describe it and how did you come up with it?
People who enjoy excellent eating are willing to give you three hours of their time for a meal, but a common complaint is that you are stuck at the same table and your back becomes sweaty or your feet cramp. It made me realize that the best food I have ever had were in someone's home. You have drinks on their front porch, then you sit in the kitchen as they cook, and maybe you help, and then move to the dining room. This is when I came with the idea that we would move people around the restaurant in a perfect way with time. You will sit in the reception hall of our bubbles and have canapons and every 45 minutes, we will transfer you to a new space. We will bring you to the kitchen to see and talk to chefs and employees. There is a guest interaction that does not occur in other restaurants.

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You have this crazy idea that people working in restaurants must have livable wages and balance in their lives.
Yes, we have done things that may seem counterintors from a business perspective, but they benefit both the quality of staff's life. We provide health care, and close three weeks a year. For two weeks he pays vacation in the winter and then we just decided to close in mid -July. I was like, “People should be able to take vacation with their children during the summer vacation. FK it only closes for a week.” So we did it and then realized how we could have four-day work weeks. Careful planning is needed, but it can be done. Ninety percent of our staff has been here for two full years. Everyone has been invested in doing this job.

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So Cyrus is a Michelin stars restaurant. Does what exactly means a Michelin star?
This is one of my calves with the industry – the uncontrolled power that people like Michelin have is very frustrating because it can make or break a restaurant and is not transparent at all. They can give you a star. They can give you three stars. And they can also remove them, and you don't know why. When you get a summary from New York Times OR San Francisco chronicleThe reviewer tells you, “That was great, your tuna tuna suck, you get two stars.” People have the right to judge you, but they are not anonymous. Michelin claims they have a series of criteria for their star system, but we do not know what it is and you never get a report. You do not know what they approve or do not accept. Michelin is very powerful, their marketing is amazing and those literally can double your business overnight, but there is no answer to what it actually means having a Michelin star.