But, um, it was certainly, I think a, has been a high point of your career with, with the company.

Yeah, one of the many high points, I would say.

Um, that was a really cool thing to experience.

But Trifecta, I've been the culinary director for Trifecta for the last two or three years, I believe, but I've been with the company for almost eight years.

So I started as the executive performance chef.

We had a partnership with the UFC, so I traveled and with, with the UFC during fight weeks, the week leading up to any fight.

A fight, for those who don't know, uh, fights are typically held on Saturdays, so the week leading up to that fight is called fight week.

... have you seen your own life and your own values and attitudes, especially towards the food that you're consuming, have they changed over the years?

Like, when you prep food for someone who is performance-minded specifically, so whether they're an athlete or lifter or somebody listening here, what do you think of first? Like, do you start with macros and micros and then make it fit? Do you look at food quality? Is it taste and preference? Like, I'm really curious about your process and the order of operations.

Yeah.

That's a great question.

And again, thank you so much for having me.

Super excited to be here.

So when you're cooking for anybody, you gotta start with the sourcing of the ingredients, right? You go to the supermarket.

You go to Costco.

Mm-hmm.