jazz: oh, that's what jitlada for.veryone came here because they're looking for spicy and they never get enough spicy. jenn: i think what's special about l.a. ithat the chefs here aren't abiding by any rules. they're cooking what is good to them and lucky for us we get to eat it. louis: something i rarely enforce in the kitchen for the guys to talk, to let us know they need anything. you know, we do a lot of outside of the kitchen kind of activities as well. i just don't want to see them burn out or make silly mistakes at work or in their personal life either. having that balance, it keeps me sane, it keeps me healthy, it keeps me kind of sharp. it also keeps creativity flowing as well. and i think that's a really important part of being a chef, especially in l.a. you need to keep moving. you can't stand still. wñabÑcÑcÑcÑc (singing in spanish) - i'm working. (sging in anish) - [roy] e restaunt dustry h always en a hoe of car. e pandem knockedhem down