Wow thanks for your post. I love Gordo btw. I've never had In n Out Burger nor been in a state that has them. You have made me curious though and I'd like to try it.

The main hallmark of the best chefs in the world is that generally they follow a few but very simple rules.
These few rules make an incredible amount of sense when you think about them, and they apply to every type of food there is.
The best food is cooked to order, food definitely taste better when it is straight out of the oven or pan rather than when it has been say refrigerated for some time.
Meat should be refrigerated for storage, not frozen, the ice crystals that form when freezing damage the taste and texture of the meat.
In a commercial establishment, to compensate for the extra time needed to cook food fresh to order, you would want to focus on very simple dishes in which most of the ingredients can already be prepared ahead of time (meat cut, vegetables chopped, flour measured, etc ).
It's very good to limit the amount of dishes you offer, it helps keep your ingredients fresh due to rapid turnover, reduces waste, and improves the skills of your employees at making such dishes. While you may be a great cook, you may have employees who are not so great. You need to keep it simple for them so as to keep the quality of the foods cooked up a good standard.
While you may appreciate fancy, expensive food, your restaurant may be located in a neighborhood or town where that is not what people want nor is it what they can afford.
In N Out follows all of these rules, they are one of the very best at what they do - burgers, milkshakes, and fries - that's why people love them.
You would be surprised at how many restaurants don't follow these rules, they have way too many items, their food is pre-cooked and / or frozen and then re-heated, or else has been sitting in a refrigerator for days.
As a result they generally put out very bad food, while running up bills and becoming physically exhausted, while allowing their kitchens to become filthy.
It doesn't have to be that way.
For the home cook, sometimes you do have to freeze meat because else wise it may go bad if it sits in the refrigerator for too long. If everything else in a dish that uses say chicken is fresh, then that will help compensate for the fact that you had to freeze your chicken.
Also, I don't know of any chefs that ever started out being rich, usually they all have working-class origins and they certainly have working-class wages while they are learning. They are no strangers to hamburgers and hotdogs.
Gordon, when he was at Royal Hospital Road use to stop by an eatery for a quick hamburger after a long shift

In 'n Out is very good at what it's chosen to do. Ramsey recognizes good quality, even if it's low brow. And Gordon Ramsey recognizes profits!