The pressure I apply in the kitchen is focused on the taste of our food, the presentation of it on the plate, and the way in which we serve it. I emphasize that we are telling a story about terroir: the farms, fields, and woods from which we create our menu. I create pressure by emphasizing to the staff that only a fool would dine at Elizabeth and only give me the credit. I tell them that Elizabeth is all of us, no matter who created the dish. I respect their food and they need to respect mine, because when it’s under this roof it is all of us. I create pressure during service for them to focus, to make everything as best they can. I don’t serve a dish if the flavor is off or the plate doesn’t look right. I try to maintain and check everything during service as much as humanly possible.