그는 “주방에 요리사가 많을 수록 어떤 재료를 써야하는지, 또 어떻게 만들지 이견이 나올 가능성이 많은”것과 같은 이치라고 설명했다.
He explained that it was the same case as "the more chefs there are in the kitchen, the more likely there is a question of what ingredients to use and how to make them."