In the winter, it's always so... hard to be inspired by you know squash but i love when all of the things come in bloom and like you know getting really good strawberries and we're gonna get melon soon and i just i love stuff like that

I think for me, it's not necessarily a particular ingredient that I'm as excited with right now.

It's how to process those ingredients and extract different flavors.

Juicing? No, I'm kidding.

Juicing is one way.

But even in the juicing process, we got a Mibrasa oven at Brasserie.

It's a 900-degree charcoal-fired oven.

Taking those techniques and applying them through your own knowledge base and being like, okay, why is this technique done here and how can I apply it elsewhere that I maybe haven't seen it before personally? And how can I put that in an area that makes sense? Because even if techniques are very hard to develop and new ingredients are rare to find, your own intuition and how to apply those elsewhere I think is where creativity is probably going to be coming forward with a lot of our generation.

Just wholesome purpose

... it's, it's the...

I think what I'm more blown away from by this whole process that we started is, like, I always had the idea for Spirit & Soul as, like, a brick-and-mortar, and then Jen always wanted to do pop-ups, so we kinda put that together.

And then, you know, me being a little newer to Vegas, Jen definitely sourced a lot more of that support that we initially got.

Um, and she's always reining me in, 'cause I'm always very concerned, like, "Oh, the event's not gonna do well.

We're not gonna get the support we need." And she's like, "We're gonna be fine.

We can charge this much.

He was the first.