Jasper Cruickshank

Yeah.

I mean, like in Europe, it's a little bit different.

You could go straight to like, you can have a hunter hunt and like bring you venison right to your restaurant.

Like we don't have that capability or, you know, I mean, and I mean, nowadays I've, I mean, I like to work with farmers, but sometimes it's like, I need consistency too.

And it's just like, I, it's hard for me to always, especially with some of my staff, just be able to change dishes every day.

I know like a place like Publish, they can change things all the time.

I mean, for me, it's like, I, sometimes I'm not always in the restaurant kitchen cooking with my cooks because I have a PDR too.

Yeah.

I have other things I have to do.

So I just like, so I, there's two different, and they're two different spaces, two different kitchens.

Yeah.

So I just like, I just need to make sure that we can keep consistency overall.

To me, that's super important.

Making sure the guys know what they're doing.

If you, if I throw them a curve ball, they might not be able to handle it if I'm not there.

Yeah, of

course.

Showing them what to do.

Right.

Yeah.

That's the, that's the, the, the, challenge of every kitchen out there, I think.

Oh, for sure.

But I mean,

other, certain kitchens handle it really well.

They, that's their whole ethos is just for, is just dealing with the, yeah, seasonality and, oh, I have this ingredient for one week and I'm going to put it on the menu and then I'm going to change it to this and that.