Okay.

If we have a client that has a certain price range, We try to honor that and find, you know, and a lot of people don't realize, especially if you work in the hotel, believe it or not, I say it all the time, Marriott International is a for-profit corporation.

It might not seem like that to our cooks because they're just kind of throwing stuff around, doing whatever, but we are there to make a profit for our owners.

So making the deals with the purveyors to try to get the best product at the best price is a big part of it.

And then overseeing my chefs who run the different kitchens, Are they preparing it the way that the client wants? I'm always constantly tasting things.

Salt is the biggest item that people miss.

And for big events, you'd be surprised how many times your food actually gets seasoned,

The timing of this has to be the most crucial part.