Hello chefs. You're listening to chefs, PSA
podcast. I'm your host Entre natera.
On today's episode, we're going to get into Q&A part to
continuation of last week's Q&A so stay tuned.
So before we begin, I'll give you a quick update.
I've been on a couple of podcast this week, if you follow me on
social, you'll see that I posted on my was on flavors unknown.
Doing a panel discussion on leadership, go check that out.
I thought the conversation was great.
I was also on the line cook thoughts podcast discussing Ai
and then I've recently recorded another episode of, you know,
crossover episode with roots hospitality and chefs PSA and
that'll be out later this month. So I'm excited about about that.
At, it's always good to be talking shop with other chefs
and people in the industry and discuss discuss some of the
topics. You know.
It's good to do the question and answer format.
Actually that's a reason why I'm doing this Q&A part 2 because I
do enjoy the Q&A format. So, you know, I could come up
with a subject on my own and then you ramble on.
But I enjoy when you all send me questions and things that you
want me to talk about on the podcast.
Because I know that's that's something that interests you
also. That benefits me to talk about.
Them. And I know that it benefits you
to hear my perspective on them, so that's good.
The other thing I want to talk about is I started writing the
kitchen Art of War, and I got to tell you that I am loving
writing this book. So, you know, for those of you
that are unfamiliar, The Art of War is, you know, to Eastern
philosophy. Classic written by Sun Tzu and
it's basically a book on strategy War tactics, you know.
The military's all over the world have actually been using
this for years and it's a book that I enjoy, it's very short
read so it's maybe 18 pages long.
If you haven't read The Art of War, you should.
I think the Art of War should be read by anyone especially if
you're a chef so you understand strategy.
So what I'm doing is I am reading The Art of War, I'm
sorry, I'm writing The Art of War and what I'm doing is, I'm
matching it exactly to the book. So for example, if there is
chapter 2 in The Art of War is Waging War.
There is 20 bullet points in Chapter 2, chapter 2, for the
kitchen, Art of War will be 20, bullet points as well.
And they will be an interpretation through a chef
size of you know the classic Art of War written by Sun Tzu.
So I'm having a lot of fun writing it.
I get to I get to channel my inner Sun Tzu.
I think you all will enjoy it. I'm trying to make it very
applicable to Kitchen life and make it very relevant to some of
the problems that a lot of chefs and Cooks Face.
In the industry. So I'm going to enjoy it.
It's going to be an e-book. I don't think I will print it.
So I'll probably just sell the ebook version just because it's
going to be so short, it'll be a roughly 18 to 20 Pages.
I'm going to incorporate some of the art that I've been making on
mid-journey. Submit journey is at AI
software. That does basically a, i
generated art, and I've been working with it.
Recently its, I'm Blown Away with the quality of the art,
that is able to be created on mid-journey.
So if you haven't messed around with You should you go in, you
type in a prompt, you type but you know imagine and then the
prompt that you want, there's some tricks to it, you can put
weights and different styles of art that you want the better.
I get with it, you know the better the quality of art inside
the inside the book and also in future projects, I'll start
using mid-journey a lot. It's, it's a great resource.
If you haven't started using mid-journey, if you know, if
you're paying someone to do your art for, you should highly
consider it. Because it's much cheaper and I
pay for it so I could so I could mess up a lot, right?
Because I think you only get like 25.
I think you'd only generate 25 images with a free version so I
pay for it so I can have an unlimited version of images.
I can create I did a poll on Instagram, I selected two
covers. I just wanted people to choose
which ones you like this one or that one.
And I give a third option, which was or none of them and keep
working at it and most people selected none of them keep
working at it. And so I put up all the versions
of the cover for kitchen Art of War that I didn't like and
everyone seemed to like two or three, the one that one.
So for those of, you know, you couldn't see the results because
I said like it, if you do The one that you like the most, the
one that one was the, it was like a sketch with a coffee cup
on it, and had some, some drawings, and little chess
pieces on it. So, that's the one that one
that'll be the cover, but I enjoyed making the other images
so much. I'm going to incorporate those
into the e-book, so you'll have the kitchen Art of War.
Plus, you'll have some of the art that I generated through mid
Journey. It'll be fun.
Nonetheless. But anyway, let's get into the
Q&A. The first question I have here
today is, do you think being a cook today is harder than when I
was coming up as a cook, and, I mean, heart is hard.
It's all it's all relative. I don't know if it's necessarily
harder now, having come up in the era that I came up in and
having, you know, manage kitchens in the air that cooks
are coming up. And now, I think it's easier for
For a cook to come up now for a couple of reasons.
And I'm not saying better, I just think that there's, there's
certain things that do make it easier.
One, you have better access to cooking equipment, in general,
you know, you have Combi Thurman's circulators.
All sorts of tools and gadgets that are more readily accessible
were, you know, in my area that was coming up with basically
sautee, pans, tongs, and ovens and stoves, right?
It was much more basic. So now, I think you have much
more tools at your disposal. I also think the access to
social media. Allows you to learn techniques
much more rapidly, and you have access to things like podcasts
videos, things like that, where you could learn where before it
was, like, when I was coming up as a cook, it was just yourself
and the chef in the cooks around you.
So that's all you really had to learn from it.
If you were in a, in a restaurant job.
Now, think about this, right? So I'm a line cook, 1997.
And the only people I'm talking to is the saute cook that works
next to me and my chef and back, then, you know, chefs were a
little bit reluctant to share recipes with you.
So the only way you would learn was by watching right watching
people move in the kitchen. So nowadays, you could, if you
don't have the confidence to ask yourself the question, you could
Google it, you can listen to a podcast, you can search on
YouTube etcetera. So the access to information
makes it a little bit easier and then also you know, it's The era
of cooking that I came up and there was just certain things
that were expected and people understood that there.
You know, the unwritten rules like, okay, you got to come in
and your line needs to be set up at this time.
So you got to figure it out. So that means you might need to
come in early. You might need to come in off
the clock. You might need to take some prep
home, and that was just normal. No, no one thought twice about
it. We're now, I think, at least, at
least in most places because I'm sure there's still some places
that do that. But in most places you get, For
what you work were previously and you know, the error that I
came up and you didn't always get paid for what you worked.
And so I think that's a good thing.
I think, you know, getting paid for what you work.
It's a much more respectable approach to to cooking.
So, do I think it's easier? No, because heart is hard,
right? A 10 hour day is a 10-hour day.
Standing on your feet. It's hot.
The kitchens are still hot, the pressure is still there, the
tickets are still coming in. So I don't think that's changed
from the air that I was coming up or the error that people are
cooking and now. But what I do think now, that's
different is the The access to information.
And some of the the work practices and the kitchen
culture, I think is a lot better.
So anyway, hope that answers the question.
The next question I have here is what's the hardest part since
retiring about not being a chef? Now that's a really good
question because people that may know if you've been listening to
this podcast or if you know me, you know, that I stepped away
from cooking about a year ago and I decided to focus full-time
on Chefs PSA. Now, what you may not know is
for about the first six months after I retired, so I retired in
January, I really It starts chefs PSA until until July.
So, for the first six months or seven months of the year, I was
doing nothing. I was sitting on the couch, I
was getting fat. I was eating, I was smoking
cigars. I was on the beach, whatever.
I wasn't really doing anything. And then file is like, okay I
gotta hustle and I got to get after it.
But I think the biggest thing that's been difficult is when
you're a chef or you're a cook in a kitchen, you have a tribe
and you're part of a community and your, your part of that
community of cooks and chefs. And once you leave that, All of
a sudden you're out there in the world and it's like, I don't
have that relationship with people the way I did in the
kitchen. You know, we laugh at the same
jokes, you know, we know what to talk about.
We can talk about food, whatever the case may be.
And, you know, you're with your people, you're with your tribe.
And now I went from constantly being around people, so just to
give you an example and my previous job, I had over 100
employees 20, Sous chefs, something like that.
But there was a ton of people that also worked in the same
building. So let's just say there was 800
people constantly around. So if I wanted to have a
conversation, there was always people around there was always
something to do. There was always action.
There was always excitement where now it's like, oh shit.
Who am I going to talk to all my friends that are chefs current
work. Why is it?
Hey, what are you doing? The like, we're busy working.
We're not all retired. We're not all just sitting on
the couch and posting memes on Instagram.
So I would say that's probably been the most difficult thing.
NG in my transition from Chef to no longer being a chef is that
just just having people around to talk to you, you really take
that from for granted is just being around people having your
tribe around. That's that's probably been the
biggest thing that I miss the most I miss the camaraderie.
I don't necessarily think I can't wait to get back in the
kitchen because I want to make this like that's not what I
miss. What I miss is just being around
my team of chefs and just that excitement and that Adrenaline
Rush being around people. So anyway, hope that answers The
next question is, how does someone who's new in the kitchen
impress you? I would say how they work, how
they move. Obviously if you've been in a
kitchen, and if there, if there are new employee, I could tell
right away, like what level of kitchen they came from.
Did they come from a three-michelin-star kitchen or
did they, you know, come from, you know, straight out of
culinary school. You could tell how people work
and how they moved. They have a sense of urgency.
How clean do they work? You know, how did they set up
their station? You could tell how experienced
someone is just by how they move.
Throughout the kitchen, what I like to call Kitchen karate,
right? I would say that's something
that impresses me a lot. When someone knows how to move
in a kitchen, I don't care about it's your first day.
Do you know the recipes I care? Do you know how to work in a
kitchen and you could see that right away, if you've been
around kitchens long enough, you know, who gets it and who
doesn't like within within just a couple of minutes of them
setting up their station. So I would say that impresses
me. The other thing that impresses
me, it's the simple things, right?
Do they listen to they show up with a notepad?
Do they engage with other people in the kitchen?
Are they? Friendly.
Are they polite? Do they have a big ego on day
one or they coming to you and telling you every where they
stashed and all their menu ideas and all this other blah blah
blah? Like no one cares about that on
day one, they want to know. Do you fit in with the team?
So that that is important to me is like how are you as an
individual? Are you the type of person
that's going to come in and Shake everyone's hand or you're
the type of person that's going to come in and you know, talk
about how you did it at the last job, right?
The person that comes in and says oh at my last job, Why do
you do it that way? At my last job, we thought it
was this way. It was better, actually like no
one likes to hear that shit on the first day.
So I would say that is what impresses me is someone that's
respectful and has a sense of urgency and knows how to move
in, move in a kitchen. Those are the things that
impressed me the most but good question.
The next question is, what is something terrible?
You have seen in a kitchen. I've seen a lot of terrible
things but I'll tell you a story.
So, this is a good story because there is, there is, you know,
kind of a Minute. So, I used to work for this Chef
early on, in my career and I won't say who it was, but I, you
know, he was, he was a little bit of an asshole.
Had a back of alien nature about him and I was still very young
and in culinary school. So I asked him as part of my, as
part of my training, if I could Shadow him for a day and just
see what he does. So I can learn what it takes to
be a chef and he was like, yeah, of course you can Shadow me.
So he's like, we're going to do a kitchen walk and I want you to
see how I do a kitchen. Walk around the kitchens,
inspect the stations and Interact with the chef's.
I said, okay, so the first thing he did was he's like don't say
nothin, just take note. So I'm just walking around with
a, you know, a pen and a clipboard.
And he grabs a handful of silverware, and the first thing
he does is he throws it in the trash and then he puts more
trash on top. And I kind of look at him and he
just puts his finger to his lips and makes the shush, don't say
nothing and I'm like, what, why did he do that?
Like that costs money? I didn't understand why he did
that, and then we proceeded to walk around the kitchen and he
would taste the mise en place, and he would check people's
things. And he would back then, it's
like you pick up someone's knife and you'd feel it and if it
wasn't sharp, it was very normal for the chef, to throw your
knife in the trash. Pick it up.
It's not sharp goes in the trash.
So I was watching him to all this and again, this is not
surprising stuff. It's probably surprising now but
it wasn't surprising, then, right?
You walk up to someone and if their Bane water was dirty, it's
like okay, you got to drink it, you're not going to drink it.
You better drink it or then you better change your brain water.
So these were some of the things that he's doing.
I'm watching him, he's tasty and throwing that away.
That means and plus sucks isn't, you know, dump it.
But you're not 86 in anything, you better be ready for service
and that starts in 30 minutes. And so I'm watching all this and
I'm like, boy, this guy's hardcore.
Anyway, we go back to where we begun the walk and that is where
he threw the silverware way and he calls over someone from the
stewarding the lead Steward. And he says, have you been doing
garbage can Audits? And what that means for people
that might be unfamiliar with the term is back in the day.
You know, it's a big deal silverwares expensive and
restaurants. So a lot of times people will,
you know, lay out some plastic on the on the loading dock or
the delivery area and they'll dump the garbage can and they'll
rake it. See if their silverware and
their to audit and hopefully preserve their equipment.
And so that's called a garbage can audit and that was very
common practice you know back then I'm sure it still is.
But anyway I that's the that's what a garbage can audit is and
so he goes up to the lead Stewart and says did you do a
garbage can on it? And the lead Stewart says, yes,
chef. I do them every day.
He's like, are you sure? And he says, yes chef and he
says, so if I dump that garbage can over, you're telling me
there's going to be no. So We're in there and he says no
chef. And so the chef gets the
garbage. Can he dumps it all over the
floor? And then he says, well then what
the hell is that? And he points at all the
silverware in the, in the garbage can and he says, clean
this up and he storms off and that was the end of our walk.
And I'm like, what the hell did I just witness like?
That was a total setup and I was like, what the hell is this all
about? Like, my mind is spinning, so I
go up to the chef, I go into his office and I say Chef, why did
you do that? And he's like, because he's
like, do you know how much of an asshole I'd be if I dump that
garbage can over and there was Has no silverware in there.
He's like, if I did that, and there was no silverware in
there. He says, I have to be stuck
there. Cleaning it up, and I'd be an
asshole. He's like this way, I'm not the
asshole, but I know. I have a very good man in my
lead, Steward, that is checking the garbage cans.
Anyway, it's a pretty screwed-up story, and I felt bad for
everyone involved. Myself included because I'm
like, jeez, the chef is teaching me the wrong way.
I had to go back to my culinary school and tell my chefs like
guess what? I just saw anyway.
They explained to me at school like, hey, the shit happens.
So, anyway, long story short, that's something screwed up,
that I've seen in a kitchen. That's a terrible thing.
Don't do that, don't emulate that chef.
But the, I guess the lesson there is and maybe don't do this
yourself but, you know, have a make sure you have a plan, A,
and A Plan B always because things aren't always going to go
the way you want. So anyway, good question.
The next question is, what music do you listen to in the kitchen?
Now, I think I posted about this long time ago.
I don't listen to music in the kitchen and most kitchens that
I've come up and it's been no music.
And the reason that was the type of kitchens I came up and was a
quiet, kitchen is a focused kitchen.
So there was never a musical out now, early on in my career one
of my chefs had promoted me up and so is my first executive
chef job but the former executive chef was still in the
building. And one of the first things that
I decided to do when I became the chef Was like, I'm going to
change the rules music in the kitchen.
I want to have music in the kitchen.
So I told the cooks that as your new leader as the new Chef music
is back on, everyone's allowed to listen to music and this,
that and the other. So, we put the radio in the
kitchen and after so many years of never having music in the
kitchen, I didn't really like it.
So listening to music in the kitchen is like, how I don't
know if I like this and because, you know, I'm trying to be a man
of the people, I would let them decide what to listen to.
So in this particular case, they were listening to some Good
music. And I heard two of the ladies
arguing over the radio station, that come around the corner and
they were literally fist fighting in the kitchen.
Over the radio station and I had to break it up and I just
remember thinking, oh shit, like look at like the first first
couple of days of allowing a radio in the kitchen and you've
already had to break up a fist fight.
Anyway, does that always happen? No, but I stopped music that day
and I've never listened to music in the kitchen since it's just a
personal preference. I know a lot of kitchens is do
like having music in the kitchen.
It's an argument that I've gone back and forth on with many
chefs that have worked with me. Like, why don't you allow music?
I just don't like it. It's a personal preference.
I came up in kitchens without music, so I don't like music in
the kitchen during covid though. And when we all came back after
our kitchen opened, we had music in the kitchen and I got to tell
you it felt weird during prep to be blasting music.
So, to answer your question, what kind of music do I listen
to it was You know, early 90s 2000s.
Hip-hop, so Wu-Tang Nas, Biggie, Tupac Gangstar.
That's the kind of music that I enjoy.
Listening for that very brief moment in time when we were
listening to music in the kitchen.
That's what I was listening to so I hope that answers the next
question is what do you think a chef needs to do to stand out?
I'll give you an example by the way.
This is a really good question. I think in today's world you
need to stand out with your food.
You need to stand out on social media and in a best-case
scenario you're going to stand out in a combination of the two.
So you have a you have a public Persona and then you have the
food that you're putting out, so both can get recognition.
Now, I'll tell you that when you're looking at social media,
if you're like me and you're scrolling and you're scrolling
and you're scrolling, and if you follow a lot of chefs, you see
pretty food, pretty food, pretty.
Food, pretty food. And then all of a sudden, you
see something different in you stop and you pay attention
because after a while all the pretty food starts to blend
together and you can't tell if it's from this Chef for that
Chef for the next Chef, you know, it all kind of looks the
same. It's all pretty rights.
All some beautiful fish with some green oil in a broken sauce
and a beautiful plate with a canal of something, like it all.
Looks the same after a while. But every now and again, you see
someone doing something different.
Whether that is a cooking real or plating or behind the scenes
or interviewing, their team in the kitchen, or something
different other than just the plate.
So, if, if I was to tell someone like, what would, what would I
do to stand out? If I was a chef right now, I
would be showing everything except the food baby, my
personality, maybe the personality of my team.
So I think they need to Showcase something that's unique to them
and make and humanize them a little bit.
Give them a little personality. Give them Little bit of
character, let people know who you are other than just a pretty
plate. So, that's number one.
And then number two, when it comes to food, I would say,
Obviously do you write, what is your food and stand out and do
something that's interesting and unique to you?
Because, like I said on social media, when you're scrolling all
the food, looks the same. Well, the same thing applies to
the restaurant world, all the food out there, and a lot of
restaurants starts to look the same.
So if you run a specific type of restaurant, then you got to have
these five dishes on, it doesn't matter what genre you're in.
So maybe you think to yourself? Well, if everyone's doing this
maybe I could do that right? If everyone's going right maybe
go left or vice versa. So I say if you want to stand
out with your food you need to do something that's different
and unique because if you're doing the same thing that
everyone else is doing, you end up at the same place as everyone
else. If you want to end up somewhere
different, then you need to do something different.
And a good example is if you look at all the most influential
chefs and the past, You know, 20 years, your Thomas Keller's Rene
redzepi easier. Ferran Adria, Grant Achatz.
Whatever the case may be, they all did something that was
unique to them, right? They were doing them where other
people were copying them. So that would be.
My advice is do something that's unique to you, whether it's your
food that you've created that's original ideas, or maybe it's
food that from, from your hometown or that you grew up, in
whatever the case may be, but make it your Our signature to
stand out, right. Let people know that when they
see that food ah that came from. So and so anyway that would be
my advice to a chef that's looking to stand out.
Now is one you have to embrace social media.
It's not going anywhere and to make sure your food is
interesting as well. Okay, last question before we
wrap it up is, what do you see that we are not paying attention
to right now. Now, I spoke about this on
another podcast. Not on line, cook thoughts in my
interview there. What I'll say is, I know a lot
of people may be reluctant to look at Ai.
And I've been working with it with chat GPT and I've been
looking at Mid Journey for images and things like that, and
I could tell you that AI is not going anywhere.
It's kind of like Google, like Google's not going anywhere and,
you know, 20 years ago or whatever, when Google came out
to say, you weren't going to embrace it, you would have
today, you'd be looked at as a fool if you didn't embrace it,
like I don't see it going anywhere.
So I think it's important to understand that you need to
start embracing Seeing this. Now with that, you start to see
a lot of layoffs in the tech world.
So, Twitter, Facebook, Google, a lot of these, a lot of these
larger tech companies have started doing major layoffs.
I think I read the other day. That Microsoft laid off, I do
remember, anyway, it doesn't matter.
Anyway, Microsoft laid off a bunch of people so you're seeing
a lot of layoffs in the tech world and you can't help but
wonder if a lot of these layoffs are due to a I right.
They might not come out and say it.
But I mean, we don't know. We're not in.
Positions, could it be that they've just found it's more
efficient if they have a I do some of these other jobs that
people used to do. So let's just assume right?
Just just put your tinfoil hat on for a moment and assume that
that's the case. Now what ends up happening is
when you have a large group of people in an industry that have
become displaced, is they have to find new jobs now.
Everyone thought o AI is going to come along and displace all
these chefs and it's going to cook our food.
I don't think that's the case. I don't see a I coming in and
cooking for For you, I see it helping you write recipes and
things like that. Organize, your kitchen.
Do a lot of the admin work but I don't see it coming for the
culinary jobs may be in super fast food McDonald's and things
like that. They might have robots and
whatnot where it's, you know, relatively step one, step two,
step three and sell, but the second that you have to have a
Cook's intuition, I think you still need to cook.
I don't know if the robot can tell the difference between salt
and sugar, or MSG, or AP flour and pastry flour and bread.
So on and so on. Are they going to put powdered
sugar? They can put flour in the in the
recipe. So I do think that you still
need a cook, there is the AI robot going to know that the
milk is spoiled or that the tomatoes aren't ripe or that the
bananas are overripe. I don't know if I don't know if
we're there yet. So I think a lot of the
blue-collar work will be the first thing to be displaced.
Now we're at all ties, in is when I was a chef coming up and,
you know, during the period of 9/11 and the 2008 A crash
financial crash. There was a lot of people in
many different sectors of Industry that decided to change
careers and a lot of people went into cooking and that was
because there was this major explosion of the Food Network
shows like Iron Chef. And so you had all these people
coming into an industry that weren't necessarily from the
industry. And I could tell you as a chef
because this was kind of this was my rise as a chef, as a
head, chef executive, chef. And I remember I would have one
position I have like 20 people applying Or so, it was the
market for the people that were hiring for the chef.
It was a Chef's Market. So you'd have 20 Cooks applying
for one position and, you know, you wonder why there's low wages
and this, that and the other and well, a lot of that conversation
is because it was a supply and demand thing.
There was so much for Cooks to get jobs, but there was only a
finite number of cook jobs available.
So you could pick and choose, right?
I would I would literally have stacks of resumes like sometimes
30 resumes for one job. Bob, and I'm not joking, it was
a wild time. So then you fast forward to the
area that we're in now. And at really the displacement
after the pandemic, and you had all these restaurants closing,
you had all these restaurants open yet, a lot of people that
decided to change careers and you have the shortage of cooks,
it became a Cook's Market where they were playing Arbitrage
between restaurants and say, do they pay me $2 more here and
they'll pay me three dollars more there and you keep going
back and forth. And before, you know it,
everyone has raised their rates. And I know for a fact, I've seen
a lot of places Is go from a making this number up kind of
like from $15 an hour for Cooks up to $25 an hour for Cooks.
Now that's a huge rate, increase in a matter of a year or not,
even a year, it's been three years right?
So in three years to see about a 10 dollar increase in Cooks
wages is absolutely crazy because we did it go from five
dollars to Fifteen fifteen dollars an hour in you know
probably 20-30 years before that.
So it's interesting to see this major spike in pay.
Now to the point that I'm trying to make is a lot of people are
leaving Industries and they're going to think, okay, what am I
going to do next as a job. I think you're going to see a
lot of people change careers that their positions were being
displaced through. A I are going to go back into
the blue-collar work because they're gonna say, well, I have
a passion for cooking. So let me go, let me go become a
chef. Let me start cooking for a
living and I think it very Quickly May shift again from a
Cook's Market back to a chef's market.
And so the reason I say that is because if you listen to this
podcast one I'm giving you this information.
I could be wrong but I might be giving you an advantage later on
this. So if you know this the best
thing you could do right now is to to get some stability in your
position, get more money right now and really start to position
yourself well within the company and that you keep the chef's.
Cuz a lot of people may start coming into this industry that
weren't in this industry and it may saturate the market a little
bit again with Cooks. Because now we're not dealing
with the massive reopening post covid.
So I would say and I could be wrong, but I would say that is
something that I have been thinking about it.
I think that it's naive to not think about that.
So anyway, that's my two cents on that.
Maybe I'm wrong but I could be right, who knows?
I don't know what you guys think, anyway.
That's going to wrap it up for this week if you want to support
the show, the best thing you could do is subscribe and leave
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Go to Chef PS a.com. You can find all the things that
we're doing. There we have the merch and put
out a happy chef hat that I like it.
I wear it. So black hat that says Happy
Chef with a stoic face. I was inspired by the movie.
Black Dynamite were Black Dynamite says, I am smiling, but
he's not smiling. Anyway, that was, that was the
inspiration behind that. Go to Chef PS a.com, you could
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fundamentals. Thank you.
All and we'll see. You next week, hit the porno
music.