So Sam, maybe we'll jump to Sam because he mentioned your name, so go ahead.

Hi, I'm Sam.

I think the food scene here is getting a lot of national recognition.

I think it's always been great.

So I'm a Tennessean.

I'm a Tennessean through and through.

My dad worked for TVA, and I've lived with that.

Sam, can you talk to us about your creative process? Yeah,

You're probably trained somewhere else.

I don't think cooking or being a chef was always the plan.

I very much have grown around, grown up around food.

Grew up, both my grandparents had farms.

Uh, I think, uh, a lot of folks also have sort of the, you know, grandma's house, just really proper cooking, hospitality, like just true love shown through food, and I'm no different.

But it was never on the radar.

I was actually gonna go into healthcare and, uh, while I was in, I was, you know, in like... it's called a community college, but we were in a community college working on the basics, and I was working two jobs in restaurants to sort of save my money to get ready for university.

I think that's often the, the business owner's dream, yeah?