Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.