What do you think makes a great chef? From the 3-star Michelin chefs such as Thomas Keller and Pierre Gagnaire to equally talented chefs such as Mario Batali and Dean Fearing, what exactly is "it" that makes them the take such ingredients and turn them into such extraordinary dishes on a regular basis in successful, well-run restaurants?

Is it the training and experience they get in restaurants? Gordon Ramsay and Marco Pierre White have produced a lot of talented chefs out of their kitchens who have gone on to have terrific success in their own light.

Do you think the creativity, palate, technique, and management can be identify early on?