In 1964, two years after I arrived in the US, I was lucky to land a waiter job at a restaurant run by the owner, Mr. Harvans. He was an eclectic and consummate chef, dedicated to the craft. A few weeks into my job, he learned about my interest in western cuisine and saliently began teaching me the fundamentals. Mr. Harvan’s commitment to excellence in all areas of the restaurant, his discipline, nurturing of the staff, and attention to details were admirable.