— Blaise Lambert Cyubahiro

I would just keep your finger on the thumb of what's going on in, in, in the culinary world. Um, I mean, plant-based, as Char said, it's so different from 10 years ago when, when we were really, uh, very marginal and, uh, and people didn't know what the heck you were talking about. Um, and it was a hard sell. Now, unfortunately, it's like the other end of the spectrum where everybody has, um, uh, tried to co-opt the term plant-based, even if it doesn't mean plant-based anymore. In many circles, it's sort of plant ish, you know, with a lot of other, uh, you know, even animal based foods mixed into it. It's just sort of plant friendly or print, you know? So, um, so you have to really look through the weeds to, to stay true to what you wanna do. But yeah, I would just try to support other chefs, see what they're doing, stay current. You know, it depends what your interests are, what kind of cooking you like to do, you know, is it, is it more desserts? Is it more, um, you know, cooking? Is it, uh, is it, uh, influenced by foreign or particular different cultural, um, influences? If you have, if you are from a particular background, are you passionate about Mexican food or, or Japanese food, or, you know, so, you know, see what your specialization is, and then just keep learning. Keep learning. It keeps you inspired, it keeps you really stimulated, and then you can create it in your own unique fashion and put it forth as something unique and original of your own.