— Jimmy Luong

And, um, I just, I, you have to love what you do. And, uh, you know, they also, my kids went to Monte Story School, and there's that expression of your work as you're playing your play as your work. So I never feel as though I am working. Um, I get to do a lot of different things. I write for magazines, I've done TV spots, um, I've submitted recipes to cookbooks of people who we all know and love. I think it's just following your heart and finding a niche for yourself so that you can take everything that you learn at Rouxbe. And I, I have to say that the curriculum, uh, is so well thought out and has such a wonderful progression of how things get done, and so that you are a better learner. So I didn't want that, this experience as a student to just say, Hey, I went to Rouxbe. It was a lot of fun. Um, so right now, uh, and as soon as we finish this, I'm jumping in my car to go teach a class on plant-based grilling, and then tomorrow I have off. And then on Thursday I have a class in the city. So I'm always busy and I think you just have to love what you do. And also, any of you, feel free to email me. Uh, I would be happy to answer any questions that you have. Uh, I will say this, I, I forgot to add this point. There was a vegan restaurant in Bryn Maw, Pennsylvania. And, um, I went in there one day and I said, hello, my name is Char Nolan, um, et cetera, et cetera. Uh, I would love to work with you. I would love to learn more about, you know, the back of the house, so forth and so on. Uh, because I wanted to sort of gain a little sense of what real life felt like. And he was like, yeah, okay. And we, we did pop-up dinners, uh, which were totally, totally a lot of fun. And I learned so much about timing in the kitchen and learning how to plate well and, uh, treating your guests well. So I just think that you sometimes have to just go after the, uh, the enchilada, so to speak.