He came across the same way when he did a similar thing in the UK. He just waltzes in and assumes he can run a school kitchen the same way he runs his restaurants. In a way I can understand the reaction of the school board that is described in the article - let him come with a complete plan to do things better, including sourcing ingredients in large amounts, training staff, financing etc, rather than walking into a kitchen, be condescending about everything they do and then complain about the bad taste of students when it turns out they don't like his recipes.