How to Learn the Thing You Don't Want to Do

I've built a career, honestly, on bringing a beginner's mindset to the highest echelons of fine dining and challenging or asking the question of why things are done a certain way. My career is kind of built on this idea that the food, the service, and the design in a restaurant are simply ingredients and the recipe of human connection. And if anything that you're doing isn't bringing you closer to that, then it's not something worth doing.