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?
It greatly depends on what you mean by chef. I've been forced to go to one of Emerill's restaurants. I'm pretty sure he wasn't in the kitchen. I didn't hear any stupid bams. Plenty of the big chefs have more than one restaurant and they really are more business managers than chefs.
It's rather impossible to answer your question without more definition around what you mean by great chef. Best chef on the line? Best business manager? Best menu maker?