Don't miss part one of Lori Midson's interview with Charles MacDonald, the chef de cuisine of Z Cuisine.

Rules of conduct in your kitchen: Less grammar, more hammer. I say that a lot in the kitchen, but seriously, take your time and do it right is what I tell all of our stages. We do simple food at Z, and in order to pull that off, we have to do it right every time. We also put a lot of effort in finding the best ingredients we can, so it's important that our products are treated with the respect they deserve. On our plate presentations, the rim within the rim has to be clean. Nothing can be on the rim. I can't stand it. Fix it or redo it. And I also don't allow any handling of raw foods with bare hands. And clutter drives me crazy. If you've got the time to lean, you've got the time to clean.