A good chef must be mindful of the health of the food and attention to the customer. Ingredients and raw materials should be used as the raw material quality. A simple example is that a good chef will not enter monosodium glutamate or powder raw material that is not healthy. Vegetables must be non-toxic and use meat must be fresh and there are several ways to Cook, clean, because even if the customer does not know how to Cook? We use nothing but how to Cook, how we must maintain the code of conduct by the menu, made with the best quality, I think we would want to eat what we were doing it to customers.