What, what do you mean by it?

Well, I, again, I h- I, I always credit, you know, my childhood and those kind of natural, natural occurring, uh, you know, feel-good, uh, you know, feel-good experiences, [smacks lips] uh, that to me are the most powerful.

And, you know, y- as you get older, uh, and you experiment with life and you're curious about other things, um, because I, I don't think it's a big surprise.

I think a lot of, you know, trail runners find themselves, um, you know, we probably all have a little bit of an addiction-type personality to begin with, especially the ultra community.

And so I think a lot of ultra runners are very familiar with experimenting, you know, with drugs and alcohol [smacks lips] and other addictive, uh, behaviors.

And I think what always really helped me, kind of always draw me back to a, uh, a, a more balanced, uh, kinda, Scott, as you were alluding to, a more balanced and healthy lifestyle was, um, [smacks lips] was that introduction very early that, you know, th- the best kind of drug is kinda inside your head.

And, uh, and, and, and it, and it doesn't take a lot to access it, you know.

[laughs]

Is New York where, where you'd want to be? I'm very unsure about

New York.

Like I love America.

I think it's the best.

Yeah.

lot you know like i love new zealand but i also love america because of just the volume of things you can do um and there's a little bit more convenience associated with most things but especially consumerism so there's that and i just i love the ingredients like i just cooked with toby last night and one of the things i was really excited to cook was like veal sweetbreads because we don't have those in new zealand we've got lamb sweetbreads they're just much smaller and different you know um and just you know i love a lot of the ingredients here spring is really spring where you got morels you know you got ramps i never thought i would miss ramps yeah i feel crazy saying it but i do um and asparagus and all the rest of it um yeah so i i love cooking here um and i especially love culturally americans are very nice yeah like um so are new zealanders but yeah it would be special to me to do that here and then return for me like going home and doing something is there's an emotional aspect to it like the first time i kept the name real close to my chest and honestly i was shocked that nobody had used that name because it has so many hospitable connotations you know

Yeah.

And it was like, it was the third year and I won like best chef artist in the world.

you giving them moments, you know, like this is,

I try to.

I think perhaps that's probably my weakest thing right now because I see other people, you know, like I only felt obligated to do that at the Musket Room when we got like our second star.

One of the things it said was me, I was the de facto ambassador for New Zealand food.

And I was like, oh, fuck, then I better do a job.

Yeah, I do a better job of explaining what that is.

And if I'm completely honest with you, I've never heard anyone tell me what New Zealand food is in a one-liner where I felt like they understood it and they could tell me.

Yeah.

[laughs]

No, so different things.

Like in my career, I maybe had four evals, and I think I'm being generous, like actual evals.

And I never needed that.

I never thought to myself like, "Hey, this is something that's important." I have always, I always had the thought of, I'll know if I'm doing something wrong.

I know if I'm doing well.

And so, like even to that point of, like documenting the good that people are doing and setting the goals for them, that was something I, I underestimated because people put a lot of s- a stake in that, especially when you work in an organization that year in, year out they're doing the evals and it's important to them and it's important to their growth.

Y- you've hit on it a little bit, but how can supervisor better advocate for their analyst?