Which brings us to McValue.

We're seeing people in the hospitality industry who aren't going to come back and take part in that hustle anymore.Talk about the hustle that got you to this point now, and as a leader, is this something that you can sustain?

Or are you thinking about maybe working differently?.Hustle definitely got it going.For my dream, gasoline was the hustle.

It was the thing that got me out in the morning.It was a thing that got me through every [intense] explosion that happened, which were frequent and often.

But the hustle, to me, meant show up no matter what happens and get to the finish line every time no matter what happens.

And maybe that's a little bit of my restaurant line cook DNA, right?.Butter Chicken Calzone.

, which arrives at the table as a piping-hot and puffy semi-circle of innovation and promise.The real magic happens when you take a knife to the dish and out erupts a stream of almost lava-like gravy and molten cheese strings.. At the restaurant, Shah and Yamada deploy a three-day process to make their butter chicken: it's a multistep affair that involves a salt brine, a heavily spiced yogurt marinade, and crafting a gravy with house-made chicken stock.

(It's possible to create similarly delicious results in a much quicker time with the help of a few handy shortcuts.).Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford.