Ralph Brennan

Let's dig in.

Well, I had the chance a few years ago to interview Ralph Brennan.

I had a great chat with your uncle.

And I really want to begin there because before we get into the whole idea of hot sauce and pepper, we have to get into the fact that you are a New Orleans guy.

You come from one of the most important culinary families in the United States.

And You know, the story is that your nickname was a nickname where you were still in the womb as Pepper and it stuck.

So talk to me about growing up just briefly as a Brennan and being able to run around and go to Commander's Palace or Brennan's or like, you know, Old Absinthe House.

I mean, you know, these are storied restaurants that have been around longer than some states.

So there's all kinds of things going on.

We also have a partnership with, um, the Ralph Brennan Group where we're having an event on November 3rd, and I think Tashina might be able to tell you a little bit more about that.

But it's our students, our students will work, be working with their chefs to put g- put together the meal.

There's a wine pairing, and that-