— Robert Kerr

We did, we were not in the professional cook. We were in what's called Plin Pro, and it is a six month course. Um, and we started out with reorganizing our kitchens to creating a shindig party for six to eight people. So is there anything you can add to that, Dr. Shah? Um, in terms of the year that I did the Rouxbe course, is that what you're asking? The contents of the program? Oh, the content, yes. I, I did the same program. It was a six month long professional course and I was actually just sharing with, um, Char before I actually made like a little memento. It's like the, I made a little book with, uh, all the, uh, the recipes and all the things that I did during the course, including all of my Meison Plus. And, um, it was a really wonderful experience. Uh, I'm trying to find a lovely photo. There are too many photos. Uh, let's see, this is one of the classic pasta recipes, I think one of Chad Sarno's recipes with smoked tofu. So yeah, lots of good times. Well, it's interesting that you have that book, which I think is such a fabulous idea. I was sharing with, um, the team that before, uh, after my class, I went through my favorite photos and then I went to CVS and uh, printed them out. And so I have scattered Rouxbe art throughout my kitchen. Uh, I love taking photos of food. I've taken some photography classes, so I think I like the book idea better, but when people come into my kitchen, they'll be like, oh, what's that? And then I get to, you know, talk about my Rouxbe experience and how much fun it was and other things like that.