So how did, how did, how did that, uh, how did that go? How did, how did you go from being a chef to, uh, to your current role?

Um, so I, I was working, um, out in the Swan Valley and, um, Hospitality Group Training, who I did my apprenticeship through first, uh, they were looking for a chef ambassador, and so somebody to go into the schools and do, uh, live cooking demonstrations for high school students, uh, to, to push them into the industry, to show them what it's really like.

And I'm a very, um, non-sugarcoating, um, honest kind of person.

Uh, and so I put my hand up and went, "Yep, let's give that a go and see, see how it goes." I, I'm not a public speaker.

I'm not someone who, who likes talking to people very much either.

Um, yet, you know, I gave it a go, and that's sort of how I ended up into recruitment and, uh, mentoring of these apprentices, 'cause I had an events management background as well.

Um, so I could take on all of these sort of different, um, I guess office-based tasks when it came to the transfer of skills and things like that.

You mentioned quite a lot about regional and remote, so I'm interested what, in, in addition to the, the general, uh, barriers to entry or barriers to, to, to, um, of un- of understanding, what are the additional, um, or what, what-- are there any additional, um, I guess, barriers or, um, attitudes that you'd need to, that you find you need to address when you're speaking with students in regional and ro- uh, regional and re-remote locations?