We developed the idea of "Take 5" because for it's sheer simplicity it would be an incredibly difficult challenge for any chef, considering having to choose amongst all of the beautiful produce in the market. I think as chefs we sometimes forget how much tweaking we do to a dish until it has over 20 ingredients in its makeup. The things that our chefs needed to think about are the usual suspects, but with more acute attention to the flavor profile. Five ingredients ... texture, color, cooking techniques, but most importantly, understanding the flavor of each ingredient and how it would interact with the other four flavors. The chefs did not have a lot of wiggle room but we were pleasantly surprised with the results.