What have been more successful things that you've put together on menus that can be crowd pleasers, and then things that have been a little bit less crowd pleaser, but more novelty?

For a crowd pleaser, I would say in the, in the coffee shop I work at, I direct their beverage program, and half of the program is a back of house program and half is front of house.

The owner, she's from Mexico, with a background in fine dining pastry, so she directs that whole operation, and then I'm in the front.

But because our operation is so small, we'll get, I don't know, like 20 pounds of, of certain produce and you have a certain timeline to kind of figure out how, how much you can do with one thing.

So I'd say my most successful, and I would say something that's very integral to me, is taking those scraps, any waste when it comes to processing, like a fruit, fermenting it and using that in a, a tonic.

You can use that to flavor a tonic, and it's not super overpowering.

It's super light.

They'll fake getting it to perform for the barista.