Yeah.

I think it's very important, um, upfront that we all get along.

It's like, yo, if he's not the best cook, but he's able to get along with the rest of the team and bring f- like, that to the table, I could work around that.

You know what I mean? 'Cause at the end of the day, it's like we try to create the restaurant as a school anyway, so it's like you're starting garde manger.

If he doesn't know that, but at least, like, yo, you're gonna start paying attention here.

When you work in this station, all I need you to do is pay attention, and, like, do the job, you know? That's what you're gonna learn on this station, and then on another station you're gonna learn something else.

You're gonna learn how to communicate, and you're gonna learn how to emulsify.

Yeah?

What is your restaurant?

Yeah.

Essentially, um, it's a live-fire-focused restaurant, and so as soon as you walk into the door, you're able to smell the, uh, smell a lot of the smoke.

Um, like a nice smoke, right? You're able to smell the food, like the fat rendering of, like some ribs, some lamb belly as well, and then the drippings just create this nice aromatic of herb-ness as well, um, into the restaurant.

So the moment you walk in, you definitely know it's a live-fire restaurant.

Is that right? Can you tell us about that kind of collaborative experience that you offer?

Yeah.

So honestly, it's been really fun, right? So being in the city for, um, for like a year, not having the restaurant open, you know, the moment we open something, then I just wanna welcome guests, and, like, my friends into the restaurant as well, so we could actually finally cook together.