Like a band of pirates, many nationalities often comprise the team of line chefs working in France's best restaurants. They hail from all over the world, drawn to the ship-like kitchens of the master chefs to rigorously train under the best. The kitchen can also be compared to a military operation: each chef is assigned a title, station, and specific tasks. The motley characters of Horst, Lalo, and Larousse round out the ranks at Gusteau’s.