An Arkansas native coming from a family of incredibly rich and interesting food-related history, Scott McGehee trained at the California Culinary Academy and cut his teeth at Chez Panisse working under Alice Waters for many years. Today Scott is a rabid advocate of treating people and contemporaries in the industry with absolute kindness, dignity, and respect. He exercises this advocacy as Executive Chef/Partner at Yellow Rocket Concepts, a Little Rock restaurant partnership, which is known as Central Arkansas's culinary juggernaut. In this episode we discuss: Never giving up. If you want something you need to chase it. You need to be consistently positive. learn to communicate effectively. Utilize the path of least resistance to get things done. Lift struggling coworkers up, don't put them down for their mistakes. Paying your dues in the kitchen to learn and become better. Cooking is about more than food. Food is about human relationships, not just sustenance and taste. Be calm and kind. Baby steps are key to expansion. If you're not improving and growing every day, you're dying.If you don't know something just ask. You should be continually reinventing your restaurant.