— Kelly Vollmer

No, not at all. That'll be totally up to you. We have as I mentioned earlier in today's program a beautiful array of students and some are you know using a little bit of salt or no salt some oil no oil, you know Etc and and every situation is unique. So it's all about you learning to cook in the way that you want to cook and to enjoy the food that you prepare and you're gonna find that the majority of our practice recipes, you know may call for you know, some salt or some oil or some sugar. So it's going to be up to you to experiment to start to cut back on those ingredients to a point where there's satisfactory to you. Or to eliminate them entirely and then to start to you know, introduce other flavorings or aromatics that will provide satisfaction to you from the pallet standpoint as well as the olfactory standpoint. So smelling Aroma right become very important factors. So you think about fresh herbs and spices and vinegars as categories to begin with. Okay, and it's a journey so, you know have fun with it, you know, the idea of our Rouxbe courses is to give you those foundational building blocks to give you insight to give you confidence to be a better cook and then it's going to be up to you to run down the path the rest of the way. All right. Thank you.