Versus Charleston?

I think it was, you know, it was such an interesting time.

There was a lot happening and there was a lot going on.

And in the back of my mind, I continue to think about that idea of you're going to go, you're going to find these chefs, you're going to work for them, you're going to learn as much as you can from them, you're going to move on.

And so I was thinking...

You know, I've been here for a long time.

I've worked for Sean forever.

She's a