— Epameinondas Soufleros

Well, you know, I think for the most part at least in my experience it comes with one's experience and one's understanding of many many different aspects of food. that gives them the the ability and and I mean that in a sincere way, okay, the understanding and that that Broad and deep ability to test and develop recipes. You know, is there a special training? I think if you work with somebody, you know in a apprenticeship or you know, that sort of a relationships context then we might call that special training but It again, you know there might be classes out there that I'm unfamiliar with but I think regardless of whether one takes a class or not. It's really helpful to have a lot of experience with food and cooking in order to understand not just how to do something but how not to do something so know the words understanding the mistakes. and how to fix mistakes how to recognize mistakes and how to avoid mistakes is just as important as understanding how to do something correctly the first time and that is really a big advantage of being a a chef instructor right or a culinary educator is because you you know, we work with so many students and students make so many different mistakes in ways that that I wouldn't do and I get I've gotten to see so many different ways of screwing something up that I have learned tremendously over the years from my many thousands of students and I think that's the sort of thing that's a sort of experience that can really inform the process of recipe development and So, yeah, hopefully that that context is helpful for you. Thank you.