a lot of people don't know that i spent i spent seven years university to study sociology and one of my passion is restaurant but i look at it from the point of view of a kind of a scientist or a sociologist and i don't want to be known for the guy who chased after a box and made restaurant after restaurant after restaurant maybe a chain of half a dozen or even a dozen or however many i would rather be known as a guy who had a restaurant or maybe a couple of restaurants but did things to to help the community in which he grew up so this is what i'm doing we are opening up another restaurant in downtown hammond but contrary to what you know if i was a smart businessman i'd be doing it envelops or in dire someplace else where there's more population i think that we're going to put up a  product to bring people back into hammond and that's kind of what i'm what i'm doing when i'm going for not so much just to open up another restaurant oh so we don't have no mexican restaurant and you know then they used to be a lot of i know very well and i'm going to let him be surprise you have a correct joe you have a clock the question coming up wednesday i do i have i do cooking classes and the next one is pasta and sauces that say oh each second you do cooking was the other way around i think that he was on the other foot their job was the pot picking i knew your going to say that you know what it is because that's only because it's true brother it is true and i remember being in stage one time it was late at night not enough to see that they run out of  he happened to run out of one particular item but i like a lot and you had his place and we asked for it out and he just made some fresh ravioli fresh pasta right i'll ave to that's very impressive to me that  just is basics and a good show a good cook they really cook from the heart and have the passion that these amazing gentlemen have they understand that you have to know the basics before you can crawl before it gets up to walk and then big baby steps and then jog a little bit and then start full blown running you can't just take take off it it's a process the program in a way and what chef does there and  a lot of stuff that he taught me is you know everyone says i can't cook i can't cook well everyone could cook it's three realisation of what you're cooking so and just simplest terms to the basics of what kind of a protein professionalism is what we're after and i'd be somebody that maybe knows how to cook pretty good we pick somebody that can even boil water you know we have people of all different walks of life and different age groups than it come in and the one thing that we instill right away is the professionalism of going through the ranks of becoming a professional cook and being proud to cook to you know where the uniform to where the and you know maybe you're on in the big hope they feel better body they care so much saffron here in utah joe professionalism yes does that mean professional is the respect of the kitchen and it's deep  rooted there's a we can get in the whole conversation of what is who is a cook and who is a chef but the professionalism is respecting the industry that has been laid down by people long before like this gentleman right here i mean he's been doing this for a long time professionalism is knowing that respect and in the stepping stones of the people who laid the groundwork and doing it right doing it right  cook and you really can what chef and taking it to a whole nother level is realizing a protein whether it's whether it's fatty or it's a lean or if it's lean i have to add fat if i add fat now i have to add the acid to balance the dis work steadily chefs are constantly searching for that balance to make something delicious and well we got a little thing at the restaurant called when we create something it doesn't have to linger all right you know does it stay there you know it does does it make your a little leaner what is that that's what makes you want more of it eat something and it stays there because it was perfectly balanced that took you somewhere does it have the linger is there what you know what that's a great concept they've was with an executive from pepsi last friday and i got to listen with you and brittany playing in the back and i think joe we love going there it's awesome and if anybody's listening they gotta get out there