How, how have things evolved since you kind of first started working in admissions?

Sure.

Well, you know, the first thing that comes to mind is certainly how AI has disrupted everything.

And on our end, you know, going back to my analogy, the real, real ways to stand out are intangibles, um, when we're trying to curate this classroom experience.

And so sticking to a script and being too well-polished, it simply, it usually doesn't land well.

And so we've had to kind of evolve with that to ensure we're providing the rich environment that will enable them to be authentic, share their voice, share their story, share some of the nuances of their experiences and, and, and their values in a way where we can really identify will they fit with our community, have they really thought through the impact of what the MBA will be, and not some boxed answer that might sound really good and would be like a talking point on a news channel.

If you've participated in interviews, you can probably imagine how, uh, mundane that can get as you're reading through hundreds of applications in every round.

[laughs]

I'm all right, I'm all right.

Um, it's, it's ...

That's what ...

I f- I feel very, um, very moved.

Um, that's what Alan's like.

He's, uh ...

You know, I feel like, like it's, it's 2:30 in the morning now, but I feel like I could write all night.

[laughs]

Steve, what exactly is this?

Thanks, Joey.

Look, it definitely is.

It's an Australian first.

It's modelled on a strategy that's been used in the United Kingdom for a number of years, and it's been very successful here.

So what you have is a van with cameras, high-quality cameras, attached to it and connected to it, parked in a public area.

The cameras scan faces as people go by.

police surveillance, big sort of big brother kind of type stuff?

And with some great news for foraging fans, here's Steve now.

Yeah, hi, Sue.

So we are opening the restaurant finally.

So we've been talking about this for a long time.

We've been looking for the right place and we have finally found it.

So we're opening up in Saffron Walden on the High Street.

What are we doing? So, well, firstly, what are we called? What we're called is The Foraging Chef Chef's Table.

So therefore, do you have sort of set timings? I presume you do.

I mean, after racking up so many points on the way, Rochdale have still got a job on their hands to get out of the National League, as you say.

Yeah.

I mean, it, it's, it's wrong.

It's, it's the only professional league in the, in the country where there's only two promotion places.

Um, now, we go back a number of years and we, we were a part-time, uh, league.

We're not a part-time league anymore.

We're a full-time professional league.

So Steve, Rick Parry is saying change will come, but you want that change now, don't you?