— Robert eggs

Southeast Culinary is a great example. Oh, Perfect. Yeah. Um, I, five employees advanced from hourly wage to, um, full-time employees moving from, I think just line cooks into sous-chef must have been sous-chef positions, and I think one into management position. Yeah. So Chef Chris Dickens, um, in Alabama and he has an operation in Alabama and Florida, and he's a member of the ACF. And he's been working with Rouxbe for about five years and using our core culinary training to support his program, which is basically bringing at this at risk youth, um, either off the streets or out of a bad situation and, and bringing them, uh, culinary training. Um, they're using our apprenticeship program and as you noted, they have, uh, a few graduates who are now sous chefs and one who's an exec executive chef in their operation being employed. So it's definitely, uh, it definitely works. Uh, Chris Dickens is a, uh, very, uh, kind person. He's been with us for a while and he couldn't be here at the ACF great chef, but, uh, he did say mention him.