George Camel

Yeah.

And I think I mean, I think you're listening to your gut and I think you're you're seeing kind of the tea leaves of what's happening, which I think is really smart, Corey.

Really, really smart, especially when you talk about the food industry.

We've gotten calls of people that go straight to want to go straight to the brick and mortar and take out a massive loan.

And the food industry is one of the highest ones that, you know, the highest parts of.

of small businesses that goes up and it goes down and it, it closes more than any other industry.

Uh, it's just a re and, and as you experienced with the food truck, it is just a, it's a tough, it's a tough world to be in.

It's a lot of work, a lot of work.

And again, not always with the guarantee that it's gonna be successful.

So, um, being a chef somewhere, I think sounds like the perfect next stepping stone.

And you're still doing the thing you love.

You're still able to, you know, be in that world of cooking and food and hopefully innovating.

Yeah.

I mean, like to me, this is kind of a no brainer, honestly, because I don't know, you kind of get to still live your dream, but not have to deal with owning anything right now.

So, yes, I would.

Yeah, and just to give you some hope, and you guys have just been doing this a couple of months, and even with the budget, we say it usually takes about three to four months to really get in the cycle of doing it and it actually be correct that you can live on.

So you guys are just starting out, and the fact that you're so gung-ho about it, you're going to make great progress.

Yeah.

And you know what?

Hold on the line, Corey.