It's not like he's never had someone send compliments to the chef, or food critics write nice shit. He retained three Michelin stars, he's not like, unfamiliar with praise. It just never sticks, never takes purchase in a way that says, hey, you did it, you're done now. Renown and reputation just build and build into higher and higher expectations.

But what he does kind of like is when he gets to see one person enjoy something he's made. It makes him feel like there's a point to him. Purpose, as Richie puts it.

"Thanks," he says, clearly taken aback and just as clearly trying to hide it. "That's great to hear. Everyone's worked really hard. What's, uh, what's your favourite food? Not from my menu, just, anything."