Kevin Burke

a few Hexclad pans or whatnot, but I'm still waiting on them.

I'm still waiting on them.

Yeah, yeah.

No, no, it's always great.

I love when, the gas thing is people always like say like, oh no, I didn't want to text you or this, didn't want to whatever, but for me anyway, I much prefer people texting me.

If I can do something, I can do it.

I hate when sort of someone tells me that like whatever, or they have a meal and then they throw their hand in when they're leaving.

I'm like, just say hello.

Yeah, it's the same old crack, you know, but it's good you've got head chefs.

Has the field evolved much, Kev, do you think?

I think 100%.

Like, from the beginning, like, I was blown away by just people being nice, you know, and for sure, I honestly believe at the beginning, people were just being nice to me, you know, like...

I don't think that's how it works.

Food was nice.

Food was nice.

And it was at that current time, it was 100% the best I could do in terms of, yeah, like everything about a restaurant is sort of the space and the team.

That's how, that's where you can be.

So like you have to get to know who you're working with and get to know the space and knowing how far you can push it.

It's about pushing it because you're always a bit sort of like,

say this spring i'm doing the best dishes that i can do this spring that i feel i just noticed they're up in the kitchen you had the wee japanese grills uh flat out lighting them up too like so they've been there they're worth their weight change they've been absolutely rocking every single i've never seen any of them that look as if they've had plenty gear gone over them one if you lift underneath it's