"Chef Eli Kulp knows his restaurant’s stracciatella needs work: The persimmons are being overpowered by too much ginger. The brussels sprouts should be crunchier, which means roasting them instead of sautéing. They’re simple tweaks, and two years ago, Kulp would have gone into the kitchen to do this work himself. That’s no longer the case. Instead, he must patiently communicate and teach these lessons to his staff while he sits in a motorized wheelchair."