Not really but the logistics and the human interaction are the main ingredients for a smooth process in the kitchen. Take for example a simple one table order for 8 breakfast dishes with scrambled eggs, bacon, mushrooms, toasted bread and baked tomatoes. Each ‘component’ has it’s own preparation method and time and the ‘art’ is to get everything ready at the same time. With two chefs it needs good understanding of who is doing what etc. It might look hectic in the kitchen but Esther and Donovan know what they are doing and at the end ‘the customer is king’; he or she can while ordering even specify how ‘well-done’ (or not so well-done) the bacon has to be.