'I Need an Agnolotti, I Need an Agnolotti, I Need an Agnolotti'
A really good read: Chef Owners Who Work the Line. On Eric Ziebold, a sous chef (at the time) at the French Laundry:
[A] few times I saw him walk up to the sorry cook and, is his 6 foot + many-inches-of-adamantness-you don't-want-to-fuck-with way really make sure the cook stopped cooking. he wasn't physically violent-- he didn't need to be, his look and words were enough.
So when Eric asked the line to step away from their stations they all thought they were getting fired. it was quite a sight.... He cooked every single course, by himself, with not another soul on the line touching sauce pots or spatulas or garnishes. He jumped this way and that, gracefully, using every part of his body, talking, admonishing, telling, teaching, showing, explaining as he went.